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Nestlé to Acquire Egyptian Instant Coffee Company

Nestlé has signed an agreement to acquire Caravan Marketing Company, a leading Egyptian instant coffee company, and owner of the Bonjorno brand, for an undisclosed sum. The acquisition reflects Nestlé’s ambition to invest in Egypt and foster the development of the rapidly growing soluble coffee segment which has been gaining popularity among Egyptians.

Yasser Abdulmalak, chairman and chief executive of Nestlé Egypt, comments: “Our investments and expansion plans in Egypt reflect the importance of this market to us. In the last 5 years Nestlé has made investments close to 1 billion EGP in manufacturing and distribution facilities as well as skill development. We will continue to invest in the Egyptian market and this acquisition comes as a reaffirmation of that.”

He adds: “The acquisition will capitalise on the complementary strengths of the two brands Nescafé and Bonjorno, accelerating the development of the soluble coffee market in Egypt. We are proud that Bonjorno a local brand loved by many Egyptians, will become part of our wide portfolio of international brands.”

Nestlé started its activities in Egypt by the end of the nineteenth century and since then has deep-rooted presence in this market operating two factories and providing direct employment to more than 3,000 people. In the Arab world, across North Africa and Middle East Nestlé operates ten factories and provides direct employment to almost 8,000 people. Today Nestle Egypt is part of Zone EMENA (Europe Middle East and North Africa Region).

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Public Consultation – Infant and Follow-on Formula From Protein Hydrolysates

EFSA has launched a public consultation on its draft guidance for the preparation and presentation of applications for authorisation of infant or follow-on formula manufactured from protein hydrolysates.

The guidance document specifies what kind of information and data applicants need to submit. It covers applications for the assessment of the safety and suitability of the specific formula and applications on the formula’s efficacy in reducing the risk of infants becoming allergic to milk proteins.

EFSA invites interested parties to submit written comments by 3 March 2017.

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BFR of Brazil Enters Turkish Poultry Market

Brazilian food processor BRF has agreed to purchase a 60% stake in Banvit, the largest poultry producer and market leader in Turkey. The deal marks another step in BRF international expansion. The $470 million transaction will be via a joint venture between BRF and Qatar Investment Authority (QIA), the sovereign fund of Qatar, which will hold a 40% interest.

Banvit is a fully integrated producer, with facilities ranging from feed control to final food processing. The company has five feed plants, four hatcheries and five production plants. “The units are located in the country’s West, which concentrates most consumers, and East, which positions it as the only company capable of serving both the domestic and export markets,” says Pedro Faria, global chief executive of BRF.

The assets of Banvit will be incorporated into OneFoods, a BRF subsidiary led by Patricio Rohner and dedicated to the halal market. “The acquisition of Banvit is the first step on the agenda to accelerate the growth of OneFoods, which holds market share in chicken products of approximately 45% in Saudi Arabia, United Arab Emirates, Kuwait, Qatar and Oman, countries where it operates with own distribution and a broad product portfolio,” explains Patricio Rohner.

Turkey, which has a population of 80 million, accounts for 10% the global consumption of halal poultry. Even so, local per-capita chicken consumption is low, at around 20 kilograms per year, and the penetration of processed food products is low, which means that the Turkish market offers excellent potential for growth.

“In addition to the growth opportunities offered by the Turkish market, especially in processed products, we see important commercial and operational synergies to capture by integrating the operations of Banvit and OneFoods, which will further consolidate our strength and leadership in the halal animal protein market,” says Patricio Rohner.

The transaction, which is in two phases involving the acquisition of a 79.5% interest in Banvit, followed later by a tender offer for the remaining minority interest of 20.5%, is subject to approval by the antitrust authority.

Owner of brands such as Sadia, Perdigão, Qualy Chester, Perdix and Paty, BRF is one of the biggest producers of refrigerated and frozen protein foods in the world. The company was created after the merger of the Brazilian companies Perdigão and Sadia, announced in 2009 and completed in 2012. It operates in the meat (poultry and swine), processed meat, dairy, margarine, pasta, frozen pizza and vegetable segments, and is responsible for 14% of the world’s poultry trade.

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UK Grocery Checkouts Ring Up a Record Christmas

The latest grocery market share figures from Kantar Worldpanel, for the 12 weeks ending 1 January 2017, show the fastest recorded growth since June 2014, thanks to an additional consumer spend of almost half a billion pounds increasing total supermarket sales by 1.8%.

Fraser McKevitt, head of retail and consumer insight at Kantar Worldpanel, explains: “Year-on-year market growth has been helped by comparisons to a weaker Christmas in 2015, but sales were also buoyed by strong consumer appetite for festive celebration after a turbulent year.

Shoppers spent £480 million more at the tills than in 2015, leading to record sales for the Christmas period. “With Christmas Eve falling on a Saturday and giving shoppers more time to buy their final festive trimmings, the single busiest shopping day of the year was Friday 23 December with over half the population braving a grocery store. The typical household spend for December reached £365 this year – £52 more than the average month.

“Thanks to continued investment in premium own label brands across the major retailers in 2016, such products finished the year with record 12 week sales of almost one billion pounds. Top tier lines including own label fresh and smoked fish, cooked meats such as ham, and wine performed particularly well.”

Fraser McKevitt, head of retail and consumer insight at Kantar Worldpanel.

Market Returns to Inflation

After 28 months of deflation in the market, like-for-like grocery prices have increased by 0.2 percentage points to bring a return to inflation. Fraser McKevitt comments: “The long-anticipated return to inflation suggests that the speed of growth in the overall market will continue to hasten in 2017, and both consumers and retailers will be looking at ways to avoid increasing the cost of the weekly shop. Last year retailers focused on simplifying their discounts and offers, and the level of promotional sales has fallen to 37% as a result – the lowest level over Christmas since 2009.”

Retailer Successes

Overall market growth and two additional shopping days the week before Christmas have left room for most retailers to find some success over the festive period. The big four supermarkets together accounted for 71.4% of market share, with a sales increase of 0.1% – the first time that all four have collectively grown since June 2014.

Fraser McKevitt says: “Tesco’s recent sales revival continued with an increase of 1.3% particularly helped by its performance within fresh food. However, this wasn’t enough to stop its market share from falling back by 0.1 percentage points to 28.2%.

“Morrisons, whose overall sales were held back in 2016 by the impact of a number of store closures, marked a strong start to the year with growth of 1.2% – its first period of growth since June 2015.”

“The discounters tend to take a slightly smaller share of the market in December than the rest of the year as consumers revert to traditional retailers for the holiday season.  This year sales growth for both Aldi and Lidl accelerated compared to pre-Christmas levels as shoppers continued to warm to their premium lines.  Year-on-year, Aldi grew sales by 11.8% and market share to 6.0%, while Lidl’s sales growth of 7.5% increased its share by 0.2 percentage points to 4.4%.”

Also increasing sales after a successful end to 2016 were Iceland, where sales grew by 9.6%, Waitrose (3.0%) and Co-op (2.4%).

Sainsbury’s saw a marginal sales decline of 0.1%, though it did deliver strong online sales growth having attracted new shoppers to the channel. While Asda was down by 2.4%, this is a considerable improvement on the 4.7% decline reported in December.

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IUFoST 2016 World Congress of Food Science and Technology – Dublin – 21-25 August

Over 1,500 food scientists, engineers, food industry professionals, regulatory authorities and students from around the world, are expected in Dublin for the IUFoST 2016 World Congress of Food Science and Technology, which is being hosted by the Institute of Food Science and Technology of Ireland, which will facilitate the communication, exchange and sharing of knowledge at the frontiers of food science and technology.

The Inaugural Global Food Summit will take place on Sunday, 21 August, commencing at 9.00am in the concert hall, RDS.  The Summit will acknowledge and draw on the increasingly vital role world governments and their agencies play in improving the dialogue and collaboration necessary to tackle current and future global food issues. It will examine  current and future practice with the aim of improving strategies towards a sustainable/waste efficient and resilient  food supply from third to first world.

The Congress will officially open on Sunday night and runs until 25 August. Some highlights of the congress will include:

  • Keynote addresses by global experts from industry and academia
  • The Food Industry Leadership Forum
  • Over 80 sessions with distinguished international speakers
  • Over 1,400 poster presentations
  • International Food Industry Awards
  • Food research and industry exhibition
  • International Student Product Development Competition
  • Young Scientist Awards

The main sponsors of the congress are the Kerry group and Teagasc.

To register for the conference visit http://www.iufost2016.com/

See detailed programme at https://www.teagasc.ie/news–events/national-events/events/iufost2016.php

IUFostAugust2016

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New AWA report looks at direct-to-container digital print

beer bottles DD printed‘New directions’ in packaging and labelling technology are a strong feature of today’s market – and the latest is digital direct-to-container print.    It may, indeed, be a disruptive technology, as the new Direct Digital Printing Technology for Labeling & Product Decoration AWAreness Report 2016 demonstrates.   This latest addition to AWA Alexander Watson Associates’ portfolio of up-to-the-minute assessments of aspects of global label printing market provides a valuable resource for all interested in, or already committed to, this 21st-century product identification technology.

New opportunities for brand owners

Eliminating entirely the need for a label on rigid or semi-rigid containers, direct digital print offers brand owners a new palette of opportunities —  including economies of scale, shorter route to market, and enhanced levels of brand presentation and promotion, such as personalization.   However, this is a technology in its infancy, and further technical and commercial innovation and a broader supplier source at all levels can be expected.

Substitution

The report posits that the total potential volume growth of the global label market could be negatively affected, losing market share to direct container print.  Pressure-sensitive and wet glue labels are the leading candidates for replacement, but sleeving and in-mold labels will not be immune.   Substitution of labels in all technologies will, says the report, represent the equivalent of 0.5%-1.0% of the global label market by 2019/2020.

label technologies likely to be affected without data labels-- digital direct to containerToday and tomorrow

Complete with an industry-wide survey of the technology’s present status and future opportunities, and a directory of equipment, inks, and ancillary manufacturers, Direct Digital Printing Technology for Labeling & Product Decoration AWAreness Report 2016 represents an expert overview of a key packaging market development.   The report may be ordered online via the AWA Alexander Watson Associates website, www.awa-bv.com, along with details of the company’s full range of market research and consultancy services and events.

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Müller Milk & Ingredients to Invest £15 Million in Streamlined Scottish Dairies Business

Müller Milk & Ingredients has confirmed that it is proposing to invest £15 million over the next three years in Scotland’s largest fresh milk dairy at Bellshill as part of a strategic review of its network of Scottish dairies. The proposed investment at Bellshill will improve efficiencies and competitiveness whilst giving the dairy the capability to broaden the range of products it is able to make with milk produced by Scottish farmers.

Müller is also continuing to investigate further opportunities to grow its business in Scotland as it seeks to build a diverse dairy business in the UK.

As part of the review of the structure of its Scottish dairy network, Müller has confirmed a 45 day statutory consultation to examine the potential winding down of milk processing at its smaller Aberdeen and East Kilbride dairies. Both dairies are operating well below full utilisation with more than 60% of the capacity at Aberdeen dairy unused.

While Müller’s network of distribution depots in Scotland is not under review, some roles at Aberdeen depot will also fall under consultation. A total of 229 posts are affected across the Aberdeen and East Kilbride sites.

During the review period the business will consult with its employees and their representatives at the Aberdeen and East Kilbride sites to fully assess and evaluate the proposal. It should be stressed that no decisions will be taken until the consultation period is complete and the business has had the opportunity to review its findings.

In the event of a decision to wind down processing operations at the Aberdeen dairy, all 43 farmers supplying the site will be offered the opportunity to continue supplying the business, conditional on the acceptance of a 1.75 pence per litre transport charge which reflects the need to move the milk to Bellshill for processing.

Farmers in the area who do not wish to continue supplying Müller in the longer term in the event of the closure of Aberdeen dairy will avoid the transport charge and their contracts will terminate on expiry of the 12 months’ notice, giving them time to make alternative arrangements for their milk production.

Andrew McInnes (pictured), managing director of Müller Milk & Ingredients, says:  “We aim to reinvigorate our fresh milk and ingredients business in Scotland and propose to invest to make Bellshill a centre of excellence for dairy, benefitting consumers, customers, employees and farmers. It is important to stress that the status quo is just not viable in the medium term. Our Scottish dairies are inefficient and costly which is putting a brake on the innovation and investment needed to stimulate new demand for dairy products.”

He continues: “Our Aberdeen dairy is operating at less than 40% of its capacity and milk production from farmers in the North East is far in excess of customer requirements in the area. Our small dairy in East Kilbride makes products including flavoured milks and potted cream and we believe that we can gain important efficiencies by relocating that production to Bellshill, which is nearby. We will enter the consultation with an open mind and will rigorously assess the situation and listen to our colleagues before arriving at a decision.”

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Prakash K. Iyengar appointed CEO of Ammeraal Beltech Group

Ammeraal Beltech, headquartered in Alkmaar, the Netherlands, is proud to announce the appointment of Mr. Prakash K. Iyengar as Chief Executive Officer, effective January 28th 2016.  Mr. Iyengar replaces interim CEO Sven Ruder.

Ammeraal has a proud tradition of innovation, service and customer intimacy established over 65 years serving customers in different markets globally. Mr. Iyengar will lead the company through its next phase of development,  driving growth and operating efficiency by further strengthening customer intimacy, deploying LEAN conversion and acquiring, retaining and developing organisational talent to deliver superior solutions and services to customers.

Prakash brings extensive leadership experiences to the role, having worked in various senior executive positions for some of the best global diversified companies in the world such as Danaher Corporation, Ingersoll Rand and 3M. He has a strong track record in driving growth and operating efficiency across diverse manufacturing businesses globally and has established a reputation as a catalyst for growth and organizational transformation by defining winning strategies, aligning talent, improving processes and driving execution.

Ammeraal Beltech is a global leader in the conveyor belting industry, with its products available in 150 countries.  It has 2400 employees worldwide and production plants in seven countries.

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Nestlé UK Officially Opens Tutbury Factory

Nestle UK’s new and improved coffee factory at Tutbury in Derbyshire has been officially opened. Following a £325 million investment, the factory has seen a major transformation over the last few years and for the first time in the UK houses all forms of coffee production including freeze dried, spray dried and pod technology brought together on one site creating a Coffee Centre of Excellence.

As a major employer in the local area, there are currently 1000 people in highly skilled jobs in manufacturing and engineering, with 23 apprentices and nine graduates currently working at the site; following the investment an additional 425 jobs were created.

At Tutbury, over 1.8 billion Nescafé Dolce Gusto coffee capsules were produced in 2015, 85% of which were exported to 70 markets including Brazil, Germany, Switzerland, France, Italy, Japan, Mexico and the US.

The official opening follows the launch of Nestlé UK’s insights into addressing the productivity agenda. ‘Productivity in Practice’ is a series of insights which show links between productivity gains through investment in new technology and sustained improvements by the Company’s people at all levels.

Dame Fiona Kendrick, chairman and chief executive of Nestlé UK and Ireland, says: “We are taking the UK’s productivity challenge incredibly seriously at Nestlé and this investment has made Tutbury one of our best examples of that. We have made processes more efficient, given our employees new skills and equipped them with state-of-the-art machinery with which to do their job.”

CAPTION:

UK Secretary of State for Business, Innovation and Skills Sajid Javid MP, who officially opened the new and improved coffee factory at Tutbury, with Dame Fiona Kendrick, chairman and chief executive of Nestlé UK and Ireland.

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Gruppo Campari to Acquire Grand Marnier Owner

Gruppo Campari has agreed to acquire a controlling stake in SPML, the French spirits company which owns the Grand Marnier brand. The deal has an enterprise value €652 million (for 100% of SPML). Gruppo Campari has also entered into an agreement with SPML for the worldwide exclusive distribution of the Grand Marnier spirits portfolio.

Headquartered in Paris. SPML is listed on Euronext (Paris) and has a market capitalisation of €427 million as of March 11, 2016. Its main bottling and packaging site is located in Normandy, France.

In fiscal year ending December 31, 2015, SPML achieved a consolidated annual turnover of €151.7 million and a consolidated EBITDA of €30.8 million.

Bob Kunze-Concewitz, chief executive of Gruppo Campari.

Bob Kunze-Concewitz, chief executive of Gruppo Campari.

The Grand Marnier spirit portfolio is SPML’s core business, accounting for about 85% of sales. The Grand Marnier portfolio includes Grand Marnier Cordon Rouge, Cherry Marnier, Louis Alexandre, Cuvée du Centenaire, Cuvée du Cent Cinquantenaire and Quintessence.

SPML generates over 90% of its sales outside France. Key markets are the US, accounting for around 60%, Germany, Canada and France. SPML brands are currently distributed in over 150 countries through third party distributors.

Bob Kunze-Concewitz, chief executive of Gruppo Campari, comments: “This acquisition represents a perfect fit with our external growth strategy in terms of brand profile, distribution and financial framework. With Grand Marnier, we add a premium and distinctive brand to our Global Priorities portfolio, thus driving richer product mix, and we further consolidate our position as the leading purveyor of premium liqueurs and bitter specialties worldwide. In terms of route-to-market, Grand Marnier is a unique opportunity to continue leveraging our enhanced international distribution capabilities benefiting from a perfect fit of the distribution reach of the acquired business.”

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WhiteWave commits to sustainable cocoa

cocoaConsumer packaged food and beverage company The WhiteWave Foods Company has announced that 100% of the cocoa powder sourced across its portfolio of plant-based, dairy and creamer products within the Americas Foods & Beverages segment will be independently certified sustainable by the end of 2016. All WhiteWave brands based in North America using cocoa as an ingredient will transition, including Silk, So Delicious Dairy Free, Vega, Horizon Organic, and International Delight.

As of 2015, 25% of WhiteWave’s cocoa was certified sustainable. By the end of 2016, all cocoa purchased will be certified by UTZ, an independent certification program for the responsible production of cocoa, coffee and tea using environmental, economic and social aspects.

“WhiteWave has always worked to be a responsible steward of the environment and do our part to empower the people and communities from which we source our ingredients,” said Blaine McPeak, Chief Operating Officer at WhiteWave. “We believe that being a responsible company makes us a better company, and that how we make our products is just as important as what we make. That’s why we’re raising our cocoa sourcing standards, setting an aggressive timeline and utilizing credible third parties to verify our progress. This furthers our strong commitment to producing food responsibly, and ultimately changing the way the world eats for the better.”

“We are very pleased with WhiteWave’s commitment to invest in sustainability by making a strong pledge to source responsibly produced cocoa,” said Han de Groot, Executive Director of UTZ. “Partnering with WhiteWave makes it possible for us to fulfill our mission which is to create a world where sustainable farming is the norm.”

The WhiteWave Foods Company is a consumer packaged food and beverage company that manufactures, markets, distributes, and sells branded plant-based foods and beverages, coffee creamers and beverages, premium dairy products and organic produce throughout North America and Europe.

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Unilever reduces ice cream calories

ice-cream-01Unilever UK & Ireland has announced that, from spring this year, its entire adult single-serve ice cream range will contain 250 calories or fewer.

Under the Unilever Sustainable Living Plan, the company says it is helping millions take action to improve their health and well-being. The move follows the introduction of 110kcal or fewer across the children’s ice cream range and with no change to recipes it will, the company says, mean that taste will be unaffected.

“We have introduced this 250 calorie cap to help make it easier for our consumers to make informed and healthier choices when enjoying their favourite ice creams as part of a balanced lifestyle,” said Noel Clarke, Brand Building Director for Ice Cream, Unilever UK & Ireland.

“It was important there be no compromise to taste or quality and that’s exactly what we’ve delivered. Our products will still taste as good as ever, but through a process of development and resizing we will ensure our entire single-serve ice cream portfolio will contain 250 calories or fewer.”

The Unilever Sustainable Living Plan was launched in 2010 with a goal to help more than 1 billion people take action to improve their health and well-being.

Unilever is a British-Dutch multinational consumer goods company co-headquartered in Rotterdam, Netherlands, and London, United Kingdom. Its products include food, beverages, cleaning agents and personal care products.

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How to Scale a Food & Drink Business – Food & Drink Business Conference & Exhibition 2015

“There is no reason why Ireland cannot be for foods what Switzerland is for watches,” according to Colin Gordon, Chief Executive of Glanbia Consumer Foods – Ireland’s largest consumer food company.

Colin Gordon was one of the keynote speakers at the second annual Food & Drink Business Conference & Exhibition held recently at the Aviva Stadium in Dublin. The theme of this year’s conference and exhibition was ‘How to Scale a Food & Drink Business’.

Over 2,000 people registered to attend the Conference & Exhibition, which was in essence three events in one – keynote addresses on the Main Stage and two workshops – ‘Craft Beer & Whiskey Opportunities’ and a dedicated ‘Food Innovation & Safety’ workshop.

Food Wise 2025

Food Wise 2025, the Irish Government’s new ten year development strategy for the agri-food sector, targets an 85% increase in the value of exports to €19 billion by 2025. The growth is expected to deliver an additional 23,000 jobs based on the projected expansions in dairy, beef and seafood, as well as a doubling of consumer food and drinks exports.

The plan identifies a surge in global food demand driven by emerging middle class populations across Africa and Asia as significant opportunities for Ireland. In beverages the plan envisages doubling whiskey output by 2025 and an increase in the number of micro breweries from 21 to 100. To achieve these targets indigenous companies must be able to scale up to increase sales to local retailers but more importantly to develop sustainable export markets.

Resilience

Aidan Cotter (pictured above), Chief Executive of Bord Bia (Irish Food Board) since July 2004, was the opening keynote speaker at the event. He pointed out that the Irish food and drink industry, which increased exports by 4% last year to €10.45 billion, has proved resilient in the face of the worst global recession in 80 years.

Over 2,000 people registered to attend the Conference & Exhibition, which was in essence three events in one - keynote addresses on the Main Stage and two workshops – ‘Craft Beer & Whiskey Opportunities’ and a dedicated ‘Food Innovation & Safety’ workshop.

Over 2,000 people registered to attend the Conference & Exhibition, which was in essence three events in one – keynote addresses on the Main Stage and two workshops – ‘Craft Beer & Whiskey Opportunities’ and a dedicated ‘Food Innovation & Safety’ workshop.

However, significant risks remain for an industry that competes in 175 markets around the world. For example, price volatility is “the single biggest challenge facing the Irish dairy industry and the global dairy industry,” he said.

About 40% of Irish food and drink exports are still destined for the UK and so are influenced by the strength of Sterling. Emerging markets are driving demand and China is now the second largest destination for Irish dairy products and pork, and the Irish food and drink industry’s fifth largest market overall.

Sustainability

Sustainable development has become a priority for the major global food and drink producers as reflected in the Dow Jones Sustainability Indices. Ireland enjoys a ‘green’ image internationally, which has benefited its food and drink exports.

“It is not enough now to be green and natural but you have to prove it,” he cautioned. “Instead of standing still, we resolved that Ireland would become a world leader in sustainable development.”

Bord Bia launched a comprehensive national sustainability development programme in June 2012. Entitled ‘Origin Green’, the programme is designed to help Ireland become a world leader in sustainably produced food with a farm to fork approach. Origin Green is allowing the Irish food industry to differentiate its products in international markets and capitalise on the country’s ‘green’ credentials.

“Ireland is recognised as a world leader in terms of the commitments being made by farmers and food factories in this country,” Aidan Cotter pointed out. “Green and natural is what we always have been and we are building on these strengths with Origin Green.”

Colin Gordon, Chief Executive of Glanbia Consumer Foods.

Colin Gordon, Chief Executive of Glanbia Consumer Foods.

Importance of Scale

“Scale is becoming increasingly important,” stressed Colin Gordon before identifying a number of systemic issues to developing scale within the Irish food and drink sector. However, he also pointed out that food is a low margin and high investment sector and access to finance is a major barrier in scaling up for small Irish food and drink companies.

Colin Gordon also highlighted the “lack of a full Government plan and support for developing scale.”

The Glanbia Consumer Foods chief suggested that there is an over-emphasis on export performance and not enough attention being paid to the domestic market. Indeed, if the export contribution of the large international soft drinks concentrate manufacturers, the alcoholic drinks sector and the major beef and dairy processors is excluded, then a diverse group of smaller companies remain.

The 500 consumer food manufacturing units currently operating in Ireland are not realising major scale benefits with 75% of them employing less than 50 people. He was also critical of the obsession with artisanal food enterprises, which historically have not proved to be a solution to the scale problem.

Ireland has a number of major advantages and has the potential to be recognised for food production in the same way as Switzerland is renowned globally for the quality of its watches. “We are not ambitious enough about how to get small players to the scale play,” he said.

Paul Kelly, Director of the Food and Drink Industry Ireland (FDII) business sector within IBEC.

Paul Kelly, Director of the Food and Drink Industry Ireland (FDII) business sector within IBEC.

Crucial Role

Paul Kelly, Director of the Food and Drink Industry Ireland (FDII) business sector within IBEC (Irish Business and Employers Confederation) employed another interesting simile in stressing the crucial role of the food sector in Ireland’s economy. “The food industry is as important to Ireland as car manufacturing is to Germany,” he remarked.

The Government’s Food Wise 2025 strategy has projected the creation of 23,000 additional jobs by 2015. However, although the Government has stressed that “the agri-food industry is strategically important to Ireland – we need to see this take place in practice,” Paul Kelly said.

“Access to finance is a major barrier to growth and scale within the agri-food sector,” he added. “Food is regarded as a long-term, capital intensive industry but the sector has huge potential.” He cited the findings of a recent case study based on 26 prepared consumer food companies, which found an over-reliance on short-term bank lending and zero appetite for risk among lenders.

Cathal Fitzgerald – Head of Food & Agriculture Investments at ISIF.

Cathal Fitzgerald – Head of Food & Agriculture Investments at ISIF.

In addition to improving access to finance funding, the Government also needs to examine the taxation system and its impact on business, according to Paul Kelly.

New Approach to Investing

Cathal Fitzgerald – Head of Food & Agriculture Investments at ISIF (the Ireland Strategic Investment Fund), which was established in December 2014, explained the role of the organisation. Formerly the National Pensions Reserve Fund, ISIF marks a new approach to investment by the State.

“Our mandate is to invest on a commercial basis in order to support economic activity and employment in Ireland,” he said. The ISIF is valued at €7 billion, and is available to invest in Ireland as suitable investment opportunities arise and are developed.

People queuing for the Food & Drink Business Conference & Exhibition held recently at the Aviva Stadium in Dublin.

People queuing for the Food & Drink Business Conference & Exhibition held recently at the Aviva Stadium in Dublin.

The dual objective of the ISIF – investment return and economic impact – represents a new approach to investing and will require all investments to generate both investment returns and economic impact in Ireland.

The fund has the flexibility to make investments across the capital structure of companies and projects, both debt and equity, and across a range of investment types and sectors.

For example, within the food industry, ISIF was recently involved in the investment by Carlyle Cardinal Ireland in Carroll Cuisine, the Tullamore-based producer of branded cooked ham and chilled ready meals, backing a management buy-out of the company from Aryzta, the global speciality bakery group. Carlyle Cardinal Ireland is a €292 million Irish private equity fund focused on growth capital and buyout investment opportunities across Ireland, whose investors include the ISIF and Enterprise Ireland.

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Vitafoods Europe promises richer content with focus on key business areas

Vitafoods Europe, the global nutraceutical event, has announced changes that will increase its focus on the key areas that matter most to its visitors – helping them to meet the business challenges they face in today’s fast-moving market.

The show, which will next take place at the Palexpo in Geneva from 10-12 May 2016, will continue to serve the nutraceuticals market but will be segmented into four distinct sectors, as follows:

  • Ingredients & Raw Materials
  • Finished Products
  • Contract Manufacturing & Private Label
  • Services & Equipment

The restructuring of Vitafoods Europe will enable the show’s organisers to create more content specifically focusing in each of these four areas, ensuring a richer experience for visitors. Vitafoods Europe will now cover the whole spectrum of the nutraceuticals industry, with Finished Products Europe becoming fully integrated within the Vitafoods Europe brand.

In addition, to accommodate Vitafoods Europe’s continued growth, from next year it will relocate from Palexpo Halls 1 and 2 into Halls 3, 4, 5 and 6. The move means there will be extra space for new exhibitors and innovative content in each of the four industry sectors, so that the Vitafoods Europe experience will be even more valuable and productive.

Chris Lee, Vitafoods Portfolio Director at Informa Exhibitions, said: “We’ve listened to feedback from our exhibitors and visitors and looked carefully at how we can improve the exhibition for everybody. As the show grows in size, there is more and more to see every year, and it’s our job as organisers to make sure it remains focused. Segmenting the show into these four key areas means we can develop more targeted content across all of them. It will also make it easier for visitors to meet the types of exhibitors they want to see, helping them to manage their time better while ensuring exhibitors can generate even more valuable sales leads.”

Chris added: “Vitafoods Europe will continue to be the same great event it has always been these past years. The changes we’re introducing reflect evolving trends within the nutraceuticals industry and we’re confident they will make visiting the exhibition more worthwhile and rewarding than ever before.”

Vitafoods Europe 2016 will be packed with all the usual fantastic visitor attractions, including an industry-leading programme of live conference presentations and panel debates, several international pavilions, the Tasting Bar and the ever-popular New Products Zone.

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Palsgaard 2014 CSR report wins top award

 

The Danish business world has given a gold-standard award to food ingredients manufacturer for sustainability reporting that “demonstrates dedication to CSR as an integrated part of the business.”

 

Juelsminde, Denmark, 7 September 2015

Denmark’s 21nd CSR conference, hosted by FSR Danish Auditors in conjunction with the Confederation of Danish Industry and The Danish Business Authority, has recognised international food ingredients manufacturer Palsgaard A/S’s 2014 CSR report as Denmark’s best in the Under 2000 Employee category.

 

The award was presented to the company’s CEO, Jakob Thoisen, by Her Royal Highness Crown Princess Mary, in a ceremony that concluded the conference at the historic surroundings of the old Copenhagen stock exchange.

 

The CSR Award 2015 is bestowed on companies that produce remarkable CSR reports and which act to inspire others. Nominated CSR reports are assessed based on three broad criteria: Relevance, clarity and credibility. The integrated reporting category is evaluated in terms of the internationally recognised IIRC framework.

 

Her Royal Highness the Crown Princess explained the basis for Palsgaard’s award:

 

“Palsgaard has produced a complete, clear report, giving its reader a good understanding of the company’s CSR activities and Palsgaard’s determination to create ‘shared value’ based on the opportunities and risks it identifies in the value chain. As a producer of food ingredients, Palsgaard is focused on palm oil sustainability issues, where it has set ambitious goals to ensure it remains an industry front-runner.”

 

“The reader is guided along with good overviews and illustrations, and for each focus area, Palsgaard highlights its challenges, risks and future scenarios, which creates balance and provides insight into the company’s environment. The company describes its corporate governance well, demonstrating dedication to CSR as an integrated part of the business. Palsgaard’s report aligns with GRI G4, and comprises the company’s Communication on Progress for the UN Global Compact.”

  

For Jakob Thoisen, the accolade is yet another indication that the company is aligned with the needs of business and society: “Our 2014 CSR Report makes a clear statement that Palsgaard is committed to sustainability, answering an increasingly important requirement in the food manufacturing supply chain. We emphasise a high standard of reporting both as a way to enable better business with our stakeholders around the world, and as a tool that us helps to document and improve our overall performance.”

 

Joining Palsgaard on the podium as winners in their respective categories were Maersk Drilling, Carlsberg and Novo Nordisk. The prize has been awarded annually for no fewer than 21 years, and this is the second year in a row that it has been presented by H.R.H. the Crown Princess, herself an active proponent of sustainable development.

 

This isn’t the first time Palsgaard has been recognised by the annual conference for its CSR reporting practices, however. The company’s 2010 CSR report, in fact, won the national award as the best first-time CSR report.

 

 

 

For more information, please contact

 

Palsgaard A/S

Jakob Thoisen

CEO

jt@palsgaard.dk

Tel: +45 7682 7682

www.palsgaard.com

 

Palsgaard’s 2014 CSR report can be viewed online via this link.

 

Click here to watch a video about Palsgaard’s CSR work.

 

 

About Palsgaard
Palsgaard developed the world’s first commercial emulsifier a century ago – and it hasn’t stopped inventing since. Using R&D labs and application centers around the world, the company not only develops new emulsifiers or emulsifier/stabilizer solutions, it also helps food manufacturers make the most of them in their products within: Bakery, Confectionery, Ice cream, Margarine, Mayonnaise & Dressings. Palsgaard was founded more than a century ago with a mission, vision and values encompassing the concepts known today as Corporate Social Responsibility. The company’s main factory and headquarters are today situated in Denmark, with further manufacturing plants in China, the Netherlands, Mexico and a new facility in Malaysia.

 

Palsgaard is owned by the Schou Foundation, the main purpose of which is to operate by supporting relevant research for industry and development and to maintain the Palsgaard Estate for the overall benefit of its employees and the local community. Being owned by a foundation gives Palsgaard the freedom to take a more holistic, long-term view on investments and activities, as opposed to focusing solely on financial performance.

 

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Yogurts and Dairy Beverages Lead Protein NPD Boom

10 Sep 2015 — Protein content has been one of the key areas of activity in new product development in the food and drinks industry over the past couple of years. Nearly 4% of global launches recorded by Innova Market Insights in the 12 months to the end of June 2015 used a high-in or source-of protein positioning, rising to nearly 8% in the dairy sector and 14% in the yogurt category.

Dairy products have always had an inherently healthy image and a perception of high protein levels,” reports Lu Ann Williams, Director of Innovation at Innova Market Insights, “so it is a sector that has been able to adapt relatively rapidly to this rising interest in protein, in some cases by simply changing its labeling and/or positioning.

The US has led this rising interest in protein content, both overall and specifically in the dairy sector. Over 17% of US dairy launches were positioned on their protein content in the 12 months to the end of June 2015, which is well over twice the global average. Yogurt had the highest penetration, with over one-third of launches marketed on a protein platform, followed by milk drinks with just under a quarter.

While one-third of yogurt launches using a protein positioning is fairly impressive, it still trails behind US Greek and Greek-style launches, which accounted for nearly 57% of total introductions, indicating that by no means all Greek yogurts are using a high-protein positioning yet.

In addition to Greek-style yogurts, other traditionally high-protein fermented dairy products are being introduced onto the market, led by the Icelandic fermented dairy product skyr. Skyr is also moving from its home in Iceland to a number of European markets. Perhaps not surprisingly this started in Scandinavia, but there were launches by Arla Foods in countries such as Germany, the UK and the Netherlands in the spring of 2015.

In the milk drinks market, performance was initially a key focus for protein beverages, but we are now seeing both relatively specialist performance products and more mainstream lines. In the US, introductions have included an organic version of Cytosport’s market-leading Muscle Milk protein beverage, Morning Protein Smoothies from Sprout Foods, Plus Protein Dairy Beverages from retailer Safeway and TruMoo Protein Milks from Dean Foods.

In Europe, recent launches include Lactel’s Sporteus protein-enriched milk drinks in France, positioned as sports beverages; the leading US protein shake Muscle Milk Protein in Germany; and Austrian dairy company Nöm’s extension of its fasten flavored milk range with a fasten Protein Drink option.

High protein foods are one of the most sought-after nutritional choices of the moment,” according to Williams “and the dairy sector appears to be extremely well placed to benefit. Yogurts and milk drinks are the current leaders in terms of activity, but there may also be opportunities in other products such as cheese, particularly soft and fresh products.

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Palsgaard goes above and beyond with CSR

Palsgaard’s newly released 2014 CSR report details how the Denmark-based food ingredients producer continues to set its industry’s standard in sustainability – including working towards an ambitious goal to achieve CO2-neutrality by 2020.

Emulsifier producer Palsgaard A/S’s 76-page 2014 CSR report, its fifth such publication, maps global progress on the company’s sustainability agenda within four strategic areas: Corporate Governance, Energy & Environment, Products, and Employees. The report describes the impacts and risks raised by business activities, as well as measures taken to address them.

Toward a zero carbon footprint
In sustainability, the successful Danish company continued to punch far above its weight. During 2014, Palsgaard made significant progress in addressing environmental sustainability – a challenging ambition in an industry where the production of high-quality emulsifiers tends to be energy-intensive. Objectives include setting the industry’s most ambitious target in terms of CO2 emissions: global CO2-neutrality by 2020. In as little as five years, Palsgaard has reduced emissions by an impressive 61%, and is on track to meet the 2020 target.

CEO Jakob Thøisen is confident of Palsgaard’s ability to achieve its objective:
“We’ve more than halved CO2 emissions already. Our footprint for 2014 is now equivalent to the emissions produced by burning 2300 tonnes of coal, or from the electricity usage of 653 homes in a year. Since 2009, we’ve already made cuts equivalent to powering 1,112 homes for a year. And we have more initiatives under way, too. At our plant in Mexico, for example, solar panels can now produce up to 85% of its electricity.”

International standards
Sustainability efforts at Palsgaard are in line with the principles of the UN Global Compact, which are integrated into the company’s Code of Conduct and general activities. Reporting follows the Global Reporting Initiative’s G4 Sustainability Reporting Guidelines.

Through a formal supplier code of conduct, the company encourages sustainable sourcing among its suppliers, stating, for example, that it will use 100% sustainably certified palm oil by 2015. In 2014, the Danish plant achieved RSPO Segregated (SG) certification, and now holds both SG and RSPO Mass Balance (MB) capability. Certification of Palsgaard’s Malaysian emulsifier plant to the RSPO standard will take place in 2015.

FOOD

Numerous other initiatives benefiting sustainability continued through 2014 to capitalise on Palsgaard’s particular expertise – using emulsifiers, for example, to achieve up to 50% fat reduction in puff pastry margarines without affecting functional properties, as well as to reduce fat in a number of final food products. As another example, the company’s expertise with innovative food ingredients has been used in a scientific project to improve nutritional uptake for people with Down’s syndrome.

Room for improvement
Palsgaard’s 387 employees worldwide benefit from flexibility, job security and personal development opportunities. This is reflected in a continued low rate of sick leave, as well as measurably high loyalty levels.

In the global process industry, workplace safety, however, remains an area for improvement. In 2014, a better system for registering near-miss incidents was established in Denmark, and further safety culture improvements planned for 2015 include a new evaluation system, a ‘nudging’ project, and work routine adjustments.

Good business sense
Jakob Thøisen sees Palsgaard as playing an important role in raising the quality of food and in making food production more efficient and sustainable: “We’re here to support food manufacturers in their efforts, and sustainability makes good business sense for our company and the communities in which we work.”

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Irish Whiskey Association Welcomes Latest Investment

The Irish Whiskey Association has welcomed the news that US distiller Brown Forman, the company behind the Jack Daniel’s brand, has announced a €44 million investment in Slane Castle Irish Whiskey. The partnership between Brown Forman and the Conyngham family will create 25 permanent jobs, in addition to construction jobs, and will have a positive impact on employment and tourism in the local area.

Last month the Irish Whiskey Association set out the industry’s ambition for the future of the sector and outlined a clear strategy to ensure continued growth with the ‘Vision for Irish Whiskey’ document. The Association announced that there were 26 new or proposed distilleries across Ireland and that annual exports of Irish whiskey are now valued at over €300 million, up 220% since 2003.

Miriam Mooney of the Irish Whiskey Association says: “Investment in Slane Castle Irish Whiskey from major US distillers Brown Forman is a very promising development for the Irish whiskey sector and our ambitious strategy for its future. The proposed new distillery will bring investment and employment to the Boyne Valley area and will have a positive knock-on effect for hotels, restaurants and tourism in general. Last month we set out our ambition to grow whiskey tourism in Ireland from 600,000 visitors to 800,000 and to increase employment by 30% by 2025 and investments such as this will help make those ambitions a reality. We are delighted for the Conyngham family and wish them their very best of luck and success in their new partnership with Brown Forman.”

Formed in March 2014, the Irish Whiskey Association provides a forum for all operators, new and old, to come together to share expertise and cooperate in building the Irish whiskey category brand. It is an all-island organisation open to all operators.

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CFO to Leave Arla Foods

Frederik Lotz (pictured), Executive Vice President and Chief Finance Officer of Arla Foods, has decided to accept a position as CFO in the private equity owned Dutch-based retail company Action BV and will leave Arla Foods after 5½ years with the company.

“Frederik has taken Arla and our finance community into a new era and he has particularly been our front-runner on going beyond budgeting and has established a more agile finance organisation and at the same time established strong finance programmes to manage our cash flow. Frederik has now decided to pursue a new career opportunity outside Arla, and I wish him all the best of luck in his new role,” says Peder Tuborgh, CEO of Arla Foods.

The decision to leave Arla Foods was not an easy one. “I am proud to have been part of Arla on its journey to create the future of dairy. In particular, I have always admired the active ownership of the farmers and their no-nonsense approach to business. Arla today is a strong company and will continue to deliver good growth with success. However, the opportunity for me to join Action and to move to Amsterdam with my family was simply too good to pass up. I sincerely wish Arla all the best going forward. It has been a privilege,” says Frederik Lotz.

Frederik Lotz will leave Arla by July 31st this year. The process of finding his replacement has now been initiated.

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Michael Cantwell, Head of Food Division, Enterprises Ireland, addresses the Canadean Dairy Innovation Summit in Dublin.

Michael Cantwell, Head of Food Division, Enterprises Ireland, addresses the Canadean Dairy Innovation Summit in Dublin.
This fresh industry meeting brings together the leading dairy cooperatives, manufacturers and private companies across Europe. In the Dairy hub of Dublin, professionals from the industry across Europe will gather to discuss R&D, NPD and innovations in dairy products, categories and marketing.
Consumer engagement, functional versus premium products, new category penetration and game-changing legislation. These are a handful of key challenges highlighted to us by our panel of industry advisors, who have played a key role in developing the meeting agenda, designed to address and tackle the most pressing challenges and the most exciting opportunities facing the European dairy industry, and affecting its role on the global stage
According to Michael Cantwell the opportunities for partnerships and joint ventures in the Irish dairy and food industry have never been better. The agency is actively engaging with overseas food and beverage companies to look at Ireland as a strategic location to develop new products and access some of the innovation and R&D facilities in Ireland

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Systems Integration lands Canada contract

A British software firm has landed a contract at a state-of-the-art beef processing facility set to open in Canada this year, which its owners claim is the “first of its kind” in North America.

Staffordshire-based Systems Integration (SI) provides software solutions for meat processing facilities and will be installed in the new Harmony Beef 75,000sq ft facility in Alberta, Canada.

The system will manage the entire production line from abattoir to retail pack.

The facility, which is undergoing a $20 million facelift, is expected to process in the region of 125 bovines each day. This number is predicted to increase to around 800 once the site is operating at full capacity.

Rich Vesta, owner of Harmony Beef, explained why he chose to work with SI: “People at SI understand the beef carcase and have actually cut meat. They know what the process is about and that was very important to us when selecting a supplier.

“I’ve owned and managed businesses in the meat sector for over 40 years and, during this time, I’ve struggled to find a software supplier with this level of industry knowledge. In the past we haven’t been able to find an ‘off the shelf’ system that would work for a beef processing business, so have developed various solutions ourselves. With SI, we soon became very confident that they can deliver what we need.”

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FUJITSU Integrated System PRIMEFLEX Makes Life Even Easier for SAP Customers

  •          Fujitsu continues to extend PRIMEFLEX line-up, the industry’s most-comprehensive Integrated Systems portfolio
  •          Two new dedicated solutions for SAP® software environments – one optimizing installations of the SAP HANA®              platform, the other simplifying management of SAP software environments

 

Dublin, April 15, 2015 – Fujitsu has announced that it is adding new offerings for customers running or planning to adopt SAP® software, in a further expansion of its PRIMEFLEX portfolio of Integrated Systems. These additions extend the PRIMEFLEX brand, which has received a very positive response from customers and is emerging as one of the industry’s most comprehensive set of pre-configured and pre-tested ready-to-run systems for the business-centric data center.

Kenneth Keogh Fujitsu Ireland jpgFujitsu continues to enhance the PRIMEFLEX portfolio of workload-specific Integrated Systems with two infrastructure solutions purpose-built for SAP software landscapes: FUJITSU Integrated System PRIMEFLEX for SAP Landscapes, and reference architecture versions of the FUJITSU Integrated System PRIMEFLEX for SAP HANA.

Both new additions to the PRIMEFLEX family draw on Fujitsu’s close working relationship with SAP and leverage the company’s deep expertise in designing solutions based on proven Fujitsu intellectual property that support SAP software deployments with outstanding levels of business continuity, ease of use and predictable performance.

FUJITSU Integrated System PRIMEFLEX for SAP Landscapes integrates Fujitsu’s renowned FlexFrame Orchestrator technology into a ready-to-run PRIMEFLEX solution, enabling the rapid, high-quality deployment and rollout of infrastructure for SAP workloads, applications and databases, including SAP HANA.

Fujitsu’s powerful FlexFrame Orchestrator software now also powers PRIMEFLEX for SAP Landscapes. This enables data center managers to simplify the deployment and operations of multi-site SAP software installations while also reducing planned system downtime. FlexFrame Orchestrator software has been widely recognized by customers around the world for its ability to dramatically accelerate the provisioning of SAP software updates, and is a key enabler for the rapid integration of new SAP services.

FUJITSU Integrated System PRIMEFLEX for SAP HANA, formerly known as Fujitsu Power Appliance for SAP HANA, has enjoyed a very positive response from customers since it was introduced in early 2012. Fujitsu is now introducing reference architecture versions of PRIMEFLEX for SAP HANA to address demand from customers and system integration partners for more flexible configurations. These enable the creation of purpose-built systems for SAP HANA to meet exact customer requirements, creating secure, reliable architectures that meet the highest demands for running business and mission-critical SAP software landscapes.

With more than 20 Integrated Systems on offer, Fujitsu’s still-expanding PRIMEFLEX line-up is distinguished by its focus on providing customers with powerful solutions for the data center that deliver much faster time to value. All PRIMEFLEX systems include servers, storage, network connectivity and software that are pre-defined, pre-configured and pre-tested, therefore shortening time to production and helping ensure trouble-free implementation.

Kenneth Keogh, Director of Business Development, Fujitsu Ireland commented; “PRIMEFLEX optimised for SAP is a pre-defined, pre-integrated and pre-tested solution that is delivered factory-installed and arrives ready to run with minimal onsite customizations. This technology dramatically reduces the complexity, cost and time to deployment saving companies valuable time and money.”

Simplified and flexible management of powerful infrastructure

Kuwaiti trading company Al-Sayer Holding turned to Fujitsu when it wanted to introduce SAP HANA to consolidate its business applications landscape, which spans a wide range of high-quality customer services, specifically for automotive and commercial vehicles, and the sale of spare parts. In addition to general trading and car imports, Al-Sayer Holding also operates in the fields of car rental, engineering, insurance brokerage and trading, and operates factories producing soft drinks and animal feed.

To fully exploit the vast capabilities of its new SAP software landscape, Al-Sayer Holding also required a powerful infrastructure and a smart operations concept, and chose Fujitsu PRIMEFLEX for SAP HANA to provide simplified and flexible management of the entire system.

Mr. Sayer Al-Sayer, a board member at Al-Sayer Holding, says: “With FUJITSU Integrated System PRIMEFLEX for SAP HANA and PRIMEFLEX for SAP Landscapes, we experienced simplified and accelerated deployment and operations. This also laid the foundation for a quick path to productive use of the new SAP applications and the SAP HANA database. As constant availability is critical for running and growing our business, we highly appreciate the support contract which not only ensures the recovery of individual components, but of the entire infrastructure solution according to the required service levels. Choosing to partner with Fujitsu has given us the confidence that we can provide business users with an agile and highly reliable platform.”

Another customer already successfully using Fujitsu PRIMEFLEX for SAP HANA to simplify its SAP landscape is the Modern Bakery in Dubai, one of the most innovative bakeries in the Middle East, with ultra-modern fully automatic and semi-automatic production lines. The Modern Bakery produces huge varieties of products, serving thousands of stores across the Middle East, and uses Fujitsu’s technology to simplify the management of its systems running on SAP HANA, which manage bakery production.

According to Modern Bakery CEO and Managing Partner Dr Fawaz Al Bahri: “We picked Fujitsu based on its comprehensive portfolio of infrastructure solutions and long experience deploying SAP solutions. Fujitsu PRIMEFLEX for SAP HANA helped us to go live much faster than we thought. We appreciate the ease of getting started and feel we have all the support we need to focus on our business rather than on the integration work.”

 Pricing and availability

FUJITSU Integrated System PRIMEFLEX for SAP Landscapes and FUJITSU Integrated System PRIMEFLEX for SAP HANA are both available to order immediately. Pricing and availability may vary by region and system configuration.

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FUJITSU Integrated System PRIMEFLEX Makes Life Even Easier for SAP Customers

–          Fujitsu continues to extend PRIMEFLEX line-up, the industry’s most-comprehensive Integrated Systems portfolio

–          Two new dedicated solutions for SAP® software environments – one optimizing installations of the SAP HANA® platform, the other simplifying management of SAP software environments

 

Dublin, April 15, 2015 – Fujitsu has announced that it is adding new offerings for customers running or planning to adopt SAP® software, in a further expansion of its PRIMEFLEX portfolio of Integrated Systems. These additions extend the PRIMEFLEX brand, which has received a very positive response from customers and is emerging as one of the industry’s most comprehensive set of pre-configured and pre-tested ready-to-run systems for the business-centric data center.Kenneth Keogh Fujitsu Ireland jpg

Fujitsu continues to enhance the PRIMEFLEX portfolio of workload-specific Integrated Systems with two infrastructure solutions purpose-built for SAP software landscapes: FUJITSU Integrated System PRIMEFLEX for SAP Landscapes, and reference architecture versions of the FUJITSU Integrated System PRIMEFLEX for SAP HANA.

Both new additions to the PRIMEFLEX family draw on Fujitsu’s close working relationship with SAP and leverage the company’s deep expertise in designing solutions based on proven Fujitsu intellectual property that support SAP software deployments with outstanding levels of business continuity, ease of use and predictable performance.

FUJITSU Integrated System PRIMEFLEX for SAP Landscapes integrates Fujitsu’s renowned FlexFrame Orchestrator technology into a ready-to-run PRIMEFLEX solution, enabling the rapid, high-quality deployment and rollout of infrastructure for SAP workloads, applications and databases, including SAP HANA.

Fujitsu’s powerful FlexFrame Orchestrator software now also powers PRIMEFLEX for SAP Landscapes. This enables data center managers to simplify the deployment and operations of multi-site SAP software installations while also reducing planned system downtime. FlexFrame Orchestrator software has been widely recognized by customers around the world for its ability to dramatically accelerate the provisioning of SAP software updates, and is a key enabler for the rapid integration of new SAP services.

FUJITSU Integrated System PRIMEFLEX for SAP HANA, formerly known as Fujitsu Power Appliance for SAP HANA, has enjoyed a very positive response from customers since it was introduced in early 2012. Fujitsu is now introducing reference architecture versions of PRIMEFLEX for SAP HANA to address demand from customers and system integration partners for more flexible configurations. These enable the creation of purpose-built systems for SAP HANA to meet exact customer requirements, creating secure, reliable architectures that meet the highest demands for running business and mission-critical SAP software landscapes.

With more than 20 Integrated Systems on offer, Fujitsu’s still-expanding PRIMEFLEX line-up is distinguished by its focus on providing customers with powerful solutions for the data center that deliver much faster time to value. All PRIMEFLEX systems include servers, storage, network connectivity and software that are pre-defined, pre-configured and pre-tested, therefore shortening time to production and helping ensure trouble-free implementation.

Kenneth Keogh, Director of Business Development, Fujitsu Ireland commented; “PRIMEFLEX optimised for SAP is a pre-defined, pre-integrated and pre-tested solution that is delivered factory-installed and arrives ready to run with minimal onsite customizations. This technology dramatically reduces the complexity, cost and time to deployment saving companies valuable time and money.”

Simplified and flexible management of powerful infrastructure

Kuwaiti trading company Al-Sayer Holding turned to Fujitsu when it wanted to introduce SAP HANA to consolidate its business applications landscape, which spans a wide range of high-quality customer services, specifically for automotive and commercial vehicles, and the sale of spare parts. In addition to general trading and car imports, Al-Sayer Holding also operates in the fields of car rental, engineering, insurance brokerage and trading, and operates factories producing soft drinks and animal feed.

To fully exploit the vast capabilities of its new SAP software landscape, Al-Sayer Holding also required a powerful infrastructure and a smart operations concept, and chose Fujitsu PRIMEFLEX for SAP HANA to provide simplified and flexible management of the entire system.

Mr. Sayer Al-Sayer, a board member at Al-Sayer Holding, says: “With FUJITSU Integrated System PRIMEFLEX for SAP HANA and PRIMEFLEX for SAP Landscapes, we experienced simplified and accelerated deployment and operations. This also laid the foundation for a quick path to productive use of the new SAP applications and the SAP HANA database. As constant availability is critical for running and growing our business, we highly appreciate the support contract which not only ensures the recovery of individual components, but of the entire infrastructure solution according to the required service levels. Choosing to partner with Fujitsu has given us the confidence that we can provide business users with an agile and highly reliable platform.”

Another customer already successfully using Fujitsu PRIMEFLEX for SAP HANA to simplify its SAP landscape is the Modern Bakery in Dubai, one of the most innovative bakeries in the Middle East, with ultra-modern fully automatic and semi-automatic production lines. The Modern Bakery produces huge varieties of products, serving thousands of stores across the Middle East, and uses Fujitsu’s technology to simplify the management of its systems running on SAP HANA, which manage bakery production.

According to Modern Bakery CEO and Managing Partner Dr Fawaz Al Bahri: “We picked Fujitsu based on its comprehensive portfolio of infrastructure solutions and long experience deploying SAP solutions. Fujitsu PRIMEFLEX for SAP HANA helped us to go live much faster than we thought. We appreciate the ease of getting started and feel we have all the support we need to focus on our business rather than on the integration work.”

 Pricing and availability

FUJITSU Integrated System PRIMEFLEX for SAP Landscapes and FUJITSU Integrated System PRIMEFLEX for SAP HANA are both available to order immediately. Pricing and availability may vary by region and system configuration.

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Diageo to Provide Nutrition and Alcohol Content Information on Products

Diageo has announced its commitment to provide consumers around the world with alcohol content and nutrition information per typical serve – a first for any alcohol company. The intention is to provide this information through Diageo’s responsible drinking website DRINKiQ.com (www.DRINKiQ.com) and/or on-pack in a majority of Diageo’s markets subject to local regulatory approval, as soon as practicable.

Ivan Menezes, chief executive 0f Diageo says: “Diageo puts the consumer at the heart of everything we do. We are committed to ensuring our consumers have the best possible information from which to make informed choices about our products: this includes alcohol content and nutrition information per typical serve. Currently, there is no obligation to provide such information in markets worldwide, but we know that consumers are increasingly discerning about what’s in their glass. We want to provide alcohol and nutrition information that consumers can quickly understand, instead of expecting them to do the maths.”

Providing information on the amount of alcohol per serve helps consumers understand how much they are drinking. This could help reduce the misuse of alcohol – a goal shared by regulators, consumer organisations, health professionals and alcohol companies alike.

Diageo will work with regulators around the world to agree the format of voluntary labels which provide information on alcohol content and nutrition per typical serve. In the United States, Diageo has gained regulatory approval for a voluntary “serving facts” panel for alcohol drinks that includes this nutrition and alcohol per serve information.

In the European Union, alcohol drinks are currently exempt from providing nutrition information on labels, but other foodstuffs are required to do so per 100ml. The 100ml basis on its own does not reflect the reality of the way drinkers consume alcohol, and is therefore misleading. Diageo believes that consumer information for alcohol is best provided per typical serve, so that consumers can understand the alcohol and nutrition content of serves of different drinks, which vary in size across beer, wine and spirits. To this end, Diageo will work with the EU to establish a standard alcohol unit across the 28 Member States to provide an effective way of communicating alcohol content to consumers.

Ian Duncan, MEP for Scotland and Member of the European Parliament’s Environment, Public Health and Food Safety Committee, comments: “Providing both the nutrition and alcohol content of alcohol drinks, in an easy to understand ‘per serving’ format, is a major improvement on the confusing current system, where there are different measurements of alcohol units across the EU. This is a hugely positive step and one that the European Commission should reflect on, as it considers how to tackle harmful drinking”

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From Individual Machines to Complete Lines – Interfood Announces Collaboration With Alco

InterfoodAlcoMarch2015Interfood has extended its offering to the food processing industry by adding the Alco range of machinery to the list of major manufacturers for which the company is the sole distributor in the UK and Ireland.

Alco is based in Germany and has been manufacturing high quality machines for use in the preparation and further processing of meat, fish, poultry, vegetable, potato and dairy products since 1977. The range of equipment produced by Alco is extensive, including machines for mixing, forming, flattening, tenderising, slicing, coating, cooking and cooling food products. In addition to the production of individual machines, one of the strengths of Alco is its extensive experience in developing complete lines. Its equipment in forming, breading, frying, cooking and freezing can be combined to produce complete convenience lines, while standardisation lines can be created from its grinding, mixing, conveying and buffering machines.

The addition of Alco is an excellent fit for Interfood’s existing product offering, adding further capabilities to Interfood’s Preparation Division and Cooking & Cooling/Pasteurisation Division.

Commenting on the setting up of the new relationship between Interfood and Alco, Mark Bishop, Joint Managing Director of Interfood, says: “We’re delighted to announce this new development and look forward to working with Alco and to introducing the opportunities this brings for our customers. As with any new distributorship that we take on at Interfood, we will be backing it with a dedicated team of Interfood engineers to ensure that the service and support is there to maximise the potential of the equipment. And, as is the case with the wide range of food processing machines that we already offer, the two food technologists we employ are available to assist with new product ideas.”

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Leadership Change at United Biscuits

United Biscuits, the leading international manufacturer of biscuits and cakes, has announced that Martin Glenn will be stepping down from the business in early April to join the English Football Association as CEO. Glenn will be succeeded as CEO by Jeff van der Eems, who is currently CEO of UB’s International business.

Martin Glenn is an avid, lifelong football fan – and is well known for being the man to introduce Gary Lineker as the face of Walkers earlier in his career. Martin Glenn explains: “This has been a difficult decision, as I have had a hugely enjoyable – if challenging time – at UB. I am very sad to be leaving the business, but the opportunity with the FA is just too good to pass up, as I am sure many people understand!”

Jeff van der Eems.

Jeff van der Eems.

Jeff van der Eems, currently CEO of the International business in United Biscuits will be taking over as CEO of UB as of 3 April. Since being in charge of the International business, Jeff van der Eems has expanded UB into international markets by extending its portfolio from no presence to four factories. He has been with the UB business for over a decade and has held several senior roles including Chief Operating Officer and Chief Financial Officer.

“I am thrilled to be taking over as CEO of UB from Martin,” comments Jeff van der Eems. “The business is in a strong position to continue to grow both at home and abroad, especially with the support now provided by Yıldız Holding. I would like to thank Martin for all his efforts during his time at UB. We will continue to build on UB’s strong foundations and spearhead the business for long-term sustainable growth.”

Martin Glenn will stay on as advisor to the UB Board of Directors.

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Heineken Ireland Extends its Lager Leadership

Heineken Ireland has reported revenues of €505.5 million for 2014, driven by robust company investments behind its brands. The Heineken brand remains Ireland’s leading lager in a country where lager hold a 64% share of the total beer market. 2014 was another year of growth for Coors Light, growing market share in both the on- and off-trade. The Desperados and Tiger brands had a stellar year, both delivering double digit growth.

Heineken Ireland is also pushing ahead with its innovation activity with the successful summer launch of Amstel Radler, a mid-strength 2% ABV beer and lemon mix that offers consumers a lower alcohol option.

Maggie Timoney (pictured), chief executive of Heineken Ireland, comments: “2014 was another strong year for Heineken Ireland, which has seen us outperform a beer market that declined by 0.3% in 2014. Our cool innovation in marketing and product development continued in 2014 with the unveiling of the Heineken® Sunrise responsibility campaign and the successful launch of Amstel Radler, a mid-strength beer and lemon offering, in the Irish market.  We will continue building on this momentum in 2015, developing our leading and balanced beer portfolio to meet all consumer needs.”

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MICVAC EXHIBITS AT ANUGA FOODTEC

The international supplier fair for the food and drink industry.
The Swedish company Micvac is returning to Cologne in Germany to exhibit at Anuga FoodTec for the second time. The exhibition is held from 24th – 27th March, 2015. “Anuga FoodTec 2012 was a success and we established many good contacts with potential customers, so we have high expectations this year”, says Christina Frohm Kramer, Marketing Director Micvac.
“Visitors that come to Anuga FoodTec are looking for innovative process solutions and Micvac is one. This combined with some new portfolio development will make a visit to our stand worthwhile for modern producers”, states Håkan Pettersson, Managing Director Micvac.
The market for chilled ready meals increasesMV_gronsaker_sv-ventil_hi and the Micvac method is a smooth and modern way of producing fresh and nutritious meals for today’s demanding consumers. People look for natural meals without additives. The Micvac expansion all over the world is a proof for this.
“Recent surveys show that both German and French consumers would buy and recommend Micvac process prepared meals. They also appreciate the convenient packaging with the valve that whistles when the food has reached a perfect and even temperature”, says Karolina Eldh, Communication Manager Micvac.
Micvac will show the new two-compartment tray during the fair. This is something many consumers appreciate. The vacuum in the pack enables a standing presentation in the shop shelf if required.
“As to food service, we think that our thermoformed products will be a big success”, continues Håkan Pettersson. “This is a perfect solution for components such as vegetables, minced meat mixes, fish in sauce, etc.”
The microwave tunnel used in the process is a well thought out design especially constructed for the Micvac method to ensure a homogenous in-pack cooking and pasteurisation. In our pilot plant in Sweden, we can show you how it works.
So don’t miss a visit to Micvac during Anuga FoodTec in hall 10.1, stand D51.

We would be very happy to discuss and explain our method to you during the fair.

Or why not get a taste of it? There is a possibility to taste our customers’ products to be assured about the quality of the food through this unique method.

 

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Anuga FoodTec 2015: Energy Efficiency in the Food and Beverage Industry

Climate protection andgreen apple as the key challenges in food production.
Food industry companies are increasingly confronted with the challenges of climate protection and sustainable development. More efficiency, less CO2 – is the motto. What savings potential can still be achieved in modern food production? Anuga FoodTec 2015 in Cologne 24-27 March will answer this question. Technologies and methods to reduce energy consumption and carbon dioxide emissions will be shown at the International Supplier Fair for the Food and Beverage Industry.
177 times around the world with a mid-sized car – the carbon dioxide emissions of such a journey corresponds to the annual potential savings that measurement technology vendor Endress + Hauser has estimated for a single mid-sized company in the meat industry. Energy costs only account for an average two percent of revenues in the food industry. But sustainable solutions to reduce energy consumption are essential for producers if they want to survive in the market over the long term. “Energy efficiency plays a key role in this regard,” says Prof. Dr. Antonio Delgado from the University of Erlangen-Nuremberg. This scientist sees the food industry in a particular area of conflict because “any measure taken to increase energy efficiency may neither be detrimental to food quality or food safety” – which means nothing else than many of the measures developed in other industries are not suitable.
Synergy Effects in the Heating Cycle
Delgado sees one way to greater energy efficiency in the use of energetic interactions between the production process and infrastructure. First and foremost, large savings potential results from the synergetic effects between heat generation and refrigeration. How creative companies can become in this regard is demonstrated by Maggi in Singen. The plant uses the waste heat from the nearby cupola furnace of a foundry. The energy extracted from the exhaust gas is stored in a thermal oil and pumped through a conduit into Maggi’s boiler house 200 metres away. There, a complex system of heat exchangers and steam boilers ensures that pure steam is always available for production. 50,000 megawatt hours, about two-thirds of the steam required, generates heat recovery. The company thereby saves up to 11,000 tonnes of carbon dioxide annually.
The fact that energy demand can be systematically reduced by intelligently combining existing facilities is also held true at Warsteiner. The family brewery invests continuously to increase its efficiency while protecting the environment. The loading hall’s ventilation system has recently been upgraded to the latest state of the art technology. The ventilation system ducts were improved, the supply air optimized, the control system retooled, ceiling fans were installed and several small heat recovery systems retrofitted. As a result, these measures not only save valuable heating energy and improve air quality in the loading hall. But CO2 emissions are also lowered by 1,100 tons per year as a result.
Small Cause, Big Effect
As they take life cycle costs into account, those food manufacturers who are riding the “green technology wave” are taking a precise look at what they can save where and how. It is often the little components that, in total, have a major impact on efficiency. As in the case of sparkling wine producer Rotkäppchen. Many sophisticated unique solutions used in production in Freyburg contribute to the efficiency of sparkling wine bottling: dynamic handling units for sealing the bottles, sturdy table top chains for bottle transport and efficient motors for the conveyor technology. 50 mechatronic drive units from SEW Euro Drive were installed in the bottling line. They already meet Class IE4 energy efficiency requirements and save up to 50 percent energy compared to conventional drives. The corresponding frequency inverters at Rotkäppchen are housed in a central switch cabinet container. Its waste heat is used in winter to heat a storage area.
Energy Flows at a Glance
Optimisation tweaks are many. Prior to any measure, the question first arises: Where do you start to achieve these kinds of savings? To find out whichsavings potential lurks where, the actual state must be known. The building blocks for energy optimisation are online-capable measuring devices that continuously record the energy flows for steam, compressed air, heat, cold, electricity, gas, oil and water. A flowmeter optimised for energy circuits is, for example, able to detect leaks in compressed air networks. This lets you detect critical aggregates or process steps and permanently maintain peak demand within tight tolerances. Energy efficiency as an integral part of the automation – another way to tap savings potential. This proves once again: the greatest potential to conserve resources and reduce costs is the efficient use of the energy already available.
At Anuga FoodTec, interested parties can find a large bandwidth of proposed solutions for better use of energy.

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Sales and Profits Fall at Moët Hennessy

Moët Hennessy, the wines and spirits business of LVMH, the French luxury goods group, has recorded a decrease in organic revenue of 3% to €3.97 billion in 2014 and a 16% drop in profit from recurring operations to €1.147 billion, as performance continue to be affected by the destocking of cognac by distributors in China.

Against this background, the Hennessy brand leveraged its extensive portfolio and global presence, in particular in the United States, where its growth remains strong. Other spirits, Glenmorangie and Belvedere continue their development. The champagne business performed well, driven in particular by its prestige vintages. The American and Asian markets benefited from strong demand.

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Soufflet Group Enters the UK Malt Market

French cereals giant Soufflet Group has acquired Molson Coors’ UK malting business based in Burton upon Trent, England. The acquisition is a logical step forward in Soufflet Group’s long-term strategy and an opportunity for entering the British malt market, the second largest in Europe. Malteries Soufflet has also signed a long term malt supply contract.

The Soufflet Group is France’s top private buyer of cereals, with four million tonnes bought in France and more than a million tonnes abroad. The group also operates on the international cereals markets via its Soufflet Négoce trading subsidiary. In barley, it is a major player on the world malt market with twenty seven plants in Europe, Asia and South America. In wheat, it is one of Europe’s top millers with ten mills in France and Belgium. It is also a significant manufacturer of bakery goods with nineteen production units in France and one in Portugal. It operates in the fast food market where it has more than two hundred and thirty sales outlets under the Pomme de Pain banner in France and Le Crobag in Germany.

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IBA Summit 2015

The 2nd iba summit will be held in Munich on 11 September 2015 with the theme “B(re)aking Ideas for your Business”. The insiders and decision makers from the international baking sector will meet for an inter-disciplinary exchange of information at the international congress for the global baking industry (12.-17. September 2015) on the eve of the iba, the global trade fair for bakery, confectionery and snacks.

Top international speakers will throw light on consumer trends, market potential and success
factors

The 2nd iba summit will be held in Munich on 11 September 2015 with the theme “B(re)aking Ideas for your Business”. The insiders and decision makers from the international baking sector will meet for an inter-disciplinary exchange of information at the international congress for the global baking industry (12.-17. September 2015) on the eve of the iba, the global trade fair for bakery, confectionery and snacks.

IBA2015

Invited key players and top speakers from home and abroad will enthuse and inspire the audience.
From international cult and artisan baker Eric Kayser through to the global food-service expert
Gretel Weiss, from the renowned food-trend researcher Hanni Rützler through to the international
industry insider Bob O’Brien – the speakers will provide important insights into the bakery market
of tomorrow. Interested visitors can register from today at http://www.iba.de/en/messe/iba-summit/.
Tickets cost 490 euros plus VAT with a reduced price of 350 euros plus VAT for two participants or
more. The ticket includes the six-day iba pass as well as participation in the iba opening gala in the
evening of 11 September. Simultaneous translation of the high-calibre programme of speeches into
German, English, French and Spanish will be available on request.

Programme overview:

Hanni Rützler, futurefoodstudio, Vienna
Food trends as a mirror of our values & desires

· The most important trends
· Redefining quality
· Adding “specialness”: Artisan baking, power of place & heritage

Bob O’Brien, NPD Group, California
The baking business worldwide

· Overview of the global baking market
· Dynamics and trends in selected markets
· Spotlight on Asia (85°C), USA (Panera Bread) and the UK (Greggs)

Eric Kayser, La Mayson Kayser, Paris
PARIS, NEW YORK, TOKYO: The international success story of artisan baker Eric Kayser

· Outstanding in a saturated market
· New gastronomic codes beyond the classic bread basket

Josef Hinkel, Bäckerei Hinkel, Düsseldorf
From a (local) baker to a brand

· The company as a reflection of the entrepreneur
· Competent employees as a key to success

Gretel Weiss, food-service and FoodService Europe & Middle East, Frankfurt
Potential and prospects for your growth

· Bakery snacks, cafés, food service
· Market data, examples & Inspiration

Christian Gansch, Conductor, Munich
New times require new ideas: The orchestra as a model for success

· The trinity for successful leadership: Perception – decision making – action
· “From solo to symphony” – how to get from “I to we” in a company
· Convincing instead of commanding – living the mission statement as a role model

Jonathan Doughty , Coverpoint Consultancy, Reading, UK
Inspiration “to go”: Top 10 international highlights for food, shopping, travel and hospitality

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Nactis Flavours completes its seventh acquisition, buying the Belgian firm Robertet Savoury from the Robertet Group

Bondoufle, January 6th, 2015 – Nactis Flavours, an expert in aromatic raw materials, ingredients and flavours, has just completed a strategic operation to acquire Robertet Savoury, the Belgian subsidiary of the Robertet Group, the Grasse region’s leading fragrance and flavours company.

nactis-300x225

With this seventh acquisition since 2001, Nactis Flavours will enhance its solutions with a range of plant-based savoury aromatic raw materials, while further strengthening its portfolio of industrial clients, opening up to new regions.

In early November 2014, Nactis Flavours raised €10 million from MML Capital, which now has a 20% stake in its capital alongside its founder, Hervé Lecesne (75%), and the management team (5%).

Based out of Schoten, near Antwerp, Robertet Savoury is specialised in transformation flavours (Maillard flavours) and hydrolysed vegetable proteins (HVPs) intended primarily for the soup and stock, sauce, condiment, seasoning and ready meal industries.

Strongly involved in developing value-added solutions for the plant industry (soya, wheat, corn, etc.), the company is working on various biotech developments, including an original enzyme hydrolysis process. It has efficient industrial capabilities specialised in hydrolysis, drying, reaction processes and powdered aromatics.

Robertet Savoury sells its products in Belgium, the Netherlands, Germany, Northern European countries, Spain, Italy and sub-Saharan Africa (Nigeria, Senegal).

The company, which employs 54 people, had revenues of €14 million in 2014.

“Thanks to the strong presence built up by Nactis Flavours on French and international markets for ready meals, seasonings and aromatics, we will be immediately implementing the synergies that will enable us to strongly develop our new subsidiary’s business”, explains Daniel Faguer, CEO of Nactis Flavours.

Daniel Faguer, previously Malteurop Group CEO, has just joined Nactis Flavours with a mission to ramp up its international development. He has been appointed Chairman of Robertet Savoury, which will be changing its name to Nactis Benelux.

The acquisition of Robertet Savoury, which we had been looking into since 2009, was finally made possible when our new financial partner MML Capital came on board in November 2014, in line with our plans to resume an external growth strategy that will now have an international focus. This seventh acquisition, the first outside of France, will enable us to take a major step forward towards achieving our goal to double our business over the next three to five years by generating more than 50% of our revenues internationally”, concludes Hervé Lecesne, founder, Chairman and CEO of Nactis Flavours.

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Health for body and mind

Ubiquinol and Glavonoid offer natural efficacy and safety

 

Brussels (Belgium), December 2014 – Kaneka Pharma Europe highlighted on HiE Amsterdam functional ingredients well backed by science. The focus was on the naturally produced ingredients Ubiquinol and Glavonoid. Ubiquinol, the active form of coenzyme Q10 with higher bioavailability, is essential for the body’s energy production and furthermore protects cells from oxidative damage. The licorice extract Glavonoid™ helps to reduce visceral fat. Both substances can be used in single ingredient supplement applications as well as in functional food combinations. 

 

Medicine pills spill out of bottleUbiquinol is found in every human cell and is an essential part of the respiratory chain, which produces more than 95 percent of the energy the body needs to sustain its vital functions. It is also a naturally occurring lipid soluble antioxidant that counteracts the aging process and protects cells from free radical damage. Ubiquinol is therefore crucial for a healthy body and high level performance – mentally as well as physically. Due to its high bioavailability and its ready-to-use form, Ubiquinol has a more rapid and better effect than coenzyme Q10, which has to be converted by the body before it can be used. Filip Van hulle, Sales and Marketing Manager at Kaneka Pharma Europe, commented: “In our opinion, the market potential for products containing functional ingredients such as Ubiquinol and Glavonoid™  is huge, as they are backed by numerous scientific studies and offer a variety of health benefits.” One example is Ubiquinol Omega-3 Aktiv-Formula capsules from the German company Biogenial. These have been inspired by findings that Inuit, whose natural diet is rich in Omega-3 fatty acids as well as coenzyme Q10, have a low prevalence of heart disease. By combining omega-3 fatty acids of marine origin and Ubiquinol, the capsules can contribute to the normal function of the heart. Kaneka QH™ Ubiquinol is suitable for use in soft gel capsules, pellets and sticks, as well as in foodstuffs.

Kaneka was also presenting its Novel Food-approved licorice extract Glavonoid™. Because of its patented manufacturing process, the extract is free from glycyrrhizinic acid and therefore free from any associated cortisone-like side effects. Glavonoid™ offers a unique dual action in fighting visceral fat, thanks to its ability to activate the body’s fat metabolism and suppress fat synthesis. Studies have demonstrated that an intake of 100 mg Glavonoid™ per day burns 130 kcal of body fat. The extract can be processed in food supplements and beverages. Suitable for all kinds of weight management products, it can also be included in products aimed at the sports and fitness market, as well as healthy aging.

 

 

About Kaneka Pharma Europekaneka logo

Kaneka Pharma Europe is based in Brussels. It is a full subsidiary of Kaneka Japan, the world’s leading supplier of coenzyme Q10 and the only supplier of Ubiquinol (the active form of coenzyme Q10).

Kaneka was founded in 1949 and is the only company to use natural yeast fermentation technology to produce coenzyme Q10. Kaneka Q10™ is the only self-affirmed GRAS coenzyme Q10 and can be globally sourced from two production sites in the US and Japan, as well as from Kaneka’s warehouses in Brussels.

Kaneka also developed the licorice root extract Glavonoid™, which supports the reduction of visceral fat. With Novel Food approval having been granted in November 2011, the first products are now available on the European market.

Kaneka’s company philosophy is based on a strong scientific grounding. Accordingly, the efficacy and safety of Kaneka Q10™, Ubiquinol and Glavonoid™ are well proven, and backed by a large number of scientific studies.

 

For further information, please visit:

www.ubiquinol.org                     www.KanekaQ10.info

 

Company Contact

 

KANEKA PHARMA EUROPE N.V.

Filip Van hulle

Sales and Marketing Manager

Triomflaan 173

1160 Brussels

Belgium

Tel + 32 2 663 03 48

Fax + 32 2 663 03 61

Filip.VanHulle@kaneka.be

 

Press Contact

 

akp public relations

Christina Fahrtmann

 

Tannenstraße 1a

69469 Weinheim

Germany

Tel: +49 6201 188 98 10

Fax: +49 6201 188 98 20

fahrtmann@akp-pr.de

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SternMaid now offers fine grinding and homogenization

Hammer mill_CasingA hammer mill complements the contract manufacturer’s range of equipment

 

Wittenburg, December 2014: At HiE in Amsterdam, SternMaid presented a comprehensive range of blending and processing options for precise adjustment of product attributes. The new hammer mill widens the range of outsourcing services to include fine grinding and homogenization.

 

Besides the multifunctional fluid bed processor and the different blending lines for liquids and solids, SternMaid’s range of equipment now includes a hammer mill for fine grinding of raw materials. The mill is specially designed for breaking up hard, crystalline or fibrous products and permits extremely fine grinding to sizes below 200 µm. This makes it possible to grind and homogenize product mixtures that are not uniform, such as coarsely crystalline raw materials and fine powders. It is no problem to reverse the rotor of the hammer mill for more flexibility. The raw materials can be broken up either by the hammers or by the knives, depending on requirements.

Not only does this wide range of equipment enable SternMaid to carry out orders of different sizes flexibly; the contract manufacturer is also well set up to meet special requirements such as allergen, kosher or halal management.

 

About SternMaid:

sternmaid logoSternMaid GmbH & Co. KG with its registered office in Wittenburg (Mecklenburg-West Pomerania), 75 km east of Hamburg, is a member of the Stern-Wywiol Gruppe. For over 30 years the group of companies has been among the successful enterprises operating internationally in the world of Food and Feed Ingredients. Established in 1996, SternMaid has since become one of Europe’s leading contract blending specialists. In buildings covering an area of 20,000 m2 the company produces about 30,000 tonnes of powdered food ingredients annually. With over 200 employees, the company offers a wide range of services. Besides manufacturing powdered foods, food ingredients, food supplements and active pharmaceutical ingredients and excipients on a contract basis, SternMaid blends and processes special ingredients for baby food, vitamin mixtures and OTC products. In all, eight different blending lines are available to meet all manner of different requirements. This range of equipment is complemented by a fluid bed processor for gentle drying, agglomeration, coating, instantization and granulation. With warehousing, co-packing, logistics and purchasing, the contract manufacturer offers a full range of services all from one source.

 

 

Contact in the company Contact for the press
SternMaid GmbH & Co.KG akp public relations
Giselle Lamberti Anne-Katrin Pflästerer
Am Mühlenberg 4 Tannenstr. 1a
19243 Wittenburg 69469 Weinheim
Phone:  +49 (0)40 / 284 039 919 Phone.: +49 (0)6201 /188 98 11
Fax: +49  (0)40 / 284 039 76 Fax: +49 (0)6201 /188 98 20
glamberti@sternmaid.de pflaesterer@akp-pr.de

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Debut Food Matters Live Event Exceeds Expectations

In its opening year, Food Matters Live 2014 attracted thousands of attendees from the fields of food and drink manufacturing, foodservice, retail, research, nutrition, public health and policy. Across the three days there was standing-room only audiences in the conference and seminar sessions and a vibrant, busy exhibition showcasing the latest innovations in food, health and nutrition.

The inaugural Food Matters Live event successfully gave visitors an unrivalled educational programme of information, new experiences and the opportunity to forge new contacts.

Speaking from the event, Professor Susan Jebb, Chair of the Department of Health Public Health Responsibility Deal Food Network commented,there is a great mix of people here from across industry, academia, and public health. That is really important because no one sector is going to be able to tackle this issue on their own. I am a real advocate for having the conversation, for understanding what each group is doing and the barriers they face, and for really thinking about how we can work together more productively.”

Highlights from the exhibition floor (which featured over 200 exhibitors) included innovation in healthy ingredients from companies such as GNT International, Roquette, Lonza Ltd and Univar and leading food and drink manufacturers including the likes of Warburtons, Amy’s Kitchen, Purity Soft Drinks, Coca-Cola Great Britain, Kellogg’s and Arla Foods.

Also located within the exhibition, The Drink Well and Evidence Base attraction proved very popular, with visitors keen to hear major brands reveal the science and strategy behind product reformulation, ingredient functionality and taste. The line-up of speakers included nutrition experts from Iglo Group, Nestle, The a2 Milk Company and Tropicana.

The Enterprise Zone, sponsored by the Unilever Foundry, held the interest of visitors and industry commentators, who were able to meet some of the most innovative start-ups showcasing new healthy food and drink concepts and services. Visitors could see and taste a diverse number of new products including chilled protein drinks and a revolutionary range of vegetarian sausages. They were also to explore the appeal of edible insects and potential of novel 3D printing technology.

A dedicated Research Pavilion, sponsored by Tesco Food Academy, hosted the food sector’s leading research organisations, including the Institute of Food Research, the Functional Food Centre, the Food Environment Research Agency, the National Centre for Food Manufacturing, the Universities of Nottingham and Leeds, and TNO.

Two dynamic visitor attractions highlighted innovation and challenged consumer attitudes to food. Alternative Edibles, sponsored by The Wellcome Trust, included a live food science show and encouraged visitors to taste and explore future nutrition sources – from seaweed smoothies to live crickets. It also hosted a demonstration of the 3D printing Insects Au Gratin project from London Southbank University. Catering for Health, sponsored by Ingredion, was a hub of healthy cooking demonstrations featuring award-winning chefs showcasing how to create healthy and nutritious dishes across a range of foodservice settings.

The Food Matters Live conference and seminars gave visitors unrivalled learning opportunities, through an impressive free education programme.  Over 100 unique sessions featuring 420 speakers over the three days attracted a wide and influential audience from across food, health and nutrition.

Food Matters Live 2014 was endorsed by the Association for Nutrition as a CPD learning opportunity, and the CPD Certificates of Attendance were in high demand from the thousands of visitors in attendance eager to add their visit to their CPD portfolio.

Briony Mansell-Lewis, Food Matters Live Director said, “our main objective was to create a cross-sector event, bringing together key stakeholders to make the important connections between food, health and nutrition. We are delighted that exhibitors and visitors turned out in such high numbers to take part in the inaugural Food Matters Live.

“Our top priority is now to build on the success of the event last week and to work closely with our exhibitors, speakers, visitors and supporters to further develop Food Matters Live in 2015.”

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CCL News & Trends

BODYARM OR SuperDrink®Kobe-Bryant_BodyArmor
Kobe Bryant will become the third shareholder

With his investment in the emerging BODYARMOR premium sports drink basketball superstar Kobe Bryant will become an influential partner and board member in the beverage start-up.
Co-founders Repole and Collins have already achieved beverage industry success having each sold their beverage companies to The Coca-Cola Company in 2007. Repole sold glaceau vitaminwater and smartwater for $ 4.1 billion and Collins sold Fuze and NOS for $ 250 million.
Bryant first discovered BODYARMOR during his rehab training. He said “there’s nothing that compares to BODYARMOR, which is why I chose to invest and become a partner”.
BODYARMOR has two and a half times the electrolytes of sports drinks, vitamins, and coconut water, is low in sodium, high in potassium and has become the drink of choice for hundreds of professional athletes and thousands of amateur athletes. It is available in six great-tasting flavors.
BODYARMOR has chosen CCL as their label supplier as they were very impressed with the flexibility, quality and savings the CCL printing equipment could offer their brand. BODYARMOR was also looking for a domestic supplier, who had a long experience with Shrink Sleeves. They needed a supplier who could meet short lead times, but at the same time, produce a high quality sleeve. CCL Label was awarded this business in December of last year.
BODYARMOR launched in 2011 and generated $10 million in revenue over the past 12 months with sales more than doubling each of the past two years. As this brand continues to grow successfully, so will CCL’s partnership with BODYARMOR Nutrition.

CCL expansion continues

CCL Industries Inc., a world leader in specialty label and packaging solutions for global corporations, small businesses and consumers has recently concluded a number of successful transactions.
| The company has acquired outright its license holder for Turkey, CCL Dekopak, a leading producer of Shrink Sleeves for international customers based in Istanbul. Due to a growing demand for premium Shrink Sleeves and Pressure Sensitive Labels, the operations will increase their capacity in a new plant.
| The emerging markets of Asia have given rise to another plant in the Philippines, a strategic global location with a promising economic growth.
| CCL has acquired a majority interest of its Chilean wine label venture Acrus-
CCL. Further investments add capacity and broaden market scope in Chile while expanding into new territories in the Andean region.
| The recent purchase of Avery’s businesses Office & Consumer Products and Designed & Engineered solutions was the largest acquisition in CCL’s history.
Geoffrey T. Martin, President & CEO of CCL Industries Inc., commented, “We are pleased to report on further international expansion, adding and developing important geography, and continuing to build our fast growing CCL Label
sector.”
The company’s expanding global footprint enables CCL to service customers within proximity around the world. We now operate nearly one hundred plants worldwide with the clear mission to support our customers providing complete premium decoration solutions.
There is a growing demand of innovative packaging decoration, cost effectiveness and brand recognition. Targeted to our customer’s needs we offer modern and sustainable labels like the patented WashOff Labels and certified, recyclingfriendly
labeling solutions.

Coca-Cola holiday promotion – a huge success !Coca-Cola_orb_01_RGB 72dpi
New CCL Label Shrink Sleeve engineered for bottle-to -bottle recycling

CCL Label, a supplier of Shrink Sleeves to Coca-Cola, developed an innovative label solution to aid in improving yields for PET bottle regrind. CCL uses a special TD shrink material, along with a non-bleeding ink system, which was specifically
engineered for the “sink/float” separation process in PET grind/reclaim sites. It offers a perfect sustainable solution for nearly all PET products. Coca-Cola successfully utilized this sustainable label solution for their 2013 Holiday
Promotion.
Key Attributes:
| APR (Association of Plastics Recyclers) approved for the PET bottle recycling process
| Low density film (polyolefin base): 0.91μ, (0.95μ w/ink)Coca-Cola_orb_02_RGB 72dpi
| Material floats in water bath allowing separation from the PET bottle grind, which then settles to the bottom for reuse
| Non bleed ink system – requirement per APR test protocol
| High shrink material – maximum shrinkage of 50% TD; also has a low MD shrink
| More sustainable alternative to PET-g/OPS/ PVC Plastics News cit., Dec. 2013
Coca-Cola is out with a new full-sleeve label that’s being tested on a holiday product that company believes provides a pathway to easier recycling.
“We’re quite proud and feel like it’s a good step forward for the industry. We’re not saying it’s a silver bullet resolution by any means. But we really want to do our part and feel like this is a good step,” said Jeff Meyers, manager of sustainable
packaging for Coca-Cola. “There’s a bunch of real world testing that’s been done to
advance and actually commercialize a new label from Coca-Cola,” he said. “The story here is we believe we are the first to market with an APR compatible label per their guidelines.”
“… other brands are working on the same pathway as Coca-Cola, just a little farther behind, said APR Technical Director, John Standish.” “I believe that’s a very valuable step forward,” he said about Coca-Cola. “The reality is they are only one of many brands that are putting full-sleeve labels in the market. So we’d like to
see other brands take similar steps.”

TIL SLORE ICE COLD VODKA
CCL presents a new concept

Refreshing design and ice cool execution helps your brand on the journey to legendary status

Inspired by a meeting of Clans, The Pack Republic and CCL Label Decorative Sleeves
combine to craft and conceive Shrink Sleeve solutions for the premium spirits market.
The Pack Republic provided CCL with numerous design concepts for a premium vodka product.
The final selection was for a white and blue bottle decoration with thermo chromic effect.
The thermochromic ink will change to blue when the surface of the bottle is ice cold, for a perfect vodka shot.
The background of the sleeve label is mainly white but has a special lacquer pattern and includes a type eight thermochromic blue ink.
When the surface temperature of bottle is 8°C the bottle design will turn to a blue shade.
All thermochromic temperature changes are sensitive to exact temperatures which will be determined by the mass of the bottle rather than the ambient surroundings. It can take quite a long time for a full bottle to achieve a temperature of eight degrees.
The design was rotogravure printed in six colours, thermochromic lacquer and white. CCL also incorporated the UK tax stamp into the Shrink Sleeve, rather than as a separate label and included the security inks. The design was printed on 45 micron high shrink PET.

SLEEVES HELP TO MAKE BIG NOISE FOR SMALL PACK

High impact sleeves from CCL Decorative Sleeves are helping to maximise on-shelf presence for packs of the innovative Robinsons Squash’d super-concentrated squash drink.
Designed for on the go, in the office and at home, the compact 7 cm high bottle of Robinsons Squash’d contains 66 ml of liquid and can be held in the palm of a hand but is capable of making the same amount of squash as a standard one litre bottle. The pack can be carried in a pocket or handbag and squeezed to add the squash to a glass or bottle to make a drink. It features a valve and flip-top cap to avoid spills.
The PET sleeve provides all-over coverage to maximise attention for the compact bottle shape. The sleeve also covers the cap to ensure effective tamper evidence. It is UV flexo printed in nine colours with a black background that features illustrations of the three fruit flavours currently available – summer fruits, apple & blackcurrant, and orange & peach.
CCL Decorative Sleeves provided full technical support to the project to ensure the sleeve fits tightly around the contours of the distinctively-shaped bottle.

A milestone for sustainable bottle-to -bottle recycling!

As the first co mpany worldwide CCL’s LD -PSL (Lo w Density Pressure Sensitive Label) material is certified by the independent recycling assoc iations EP BP & APR .
The unique new self-adhesive label material construction makes an optimal recycling process possible!
| Qualified by PFE (APR protocol) and PTI (EPBP protocol) clear and opaque PS constructions have been endorsed by both of these key recycling bodies.
| Laminated constructions with inks embedded between film layers to avoid ink bleed and ensure scuff-resistance and premium gloss finish.
| Adhesive stays on labels during recycling process which will not reattach themselves to bottle flakes.
| Cost-effective in-house coated constructions.
| These innovative labels are already successfully commercialized in various global markets.
CCL Label Meerane GmbH in Germany, the global competence centre for the beverage industry, has developed a special WashOff Pressure Sensitive Label. This forward-looking innovation opens up a range of new possibilities and supports a sustainable recycling process. The label construction is perfectly suited for easier
separation of the label from the actual beverage container during the washing process for example whilst bottle-to-bottle recycling (B2B).
The removal performance of these labels is based upon the same principle as the WashOff Labels available from CCL. Following the conventional method of reducing the returned PET containers into flakes, the hot water in the water bath causes
the labels to shrink which then separate from the PET flakes without leaving any residual ink or adhesive whatsoever. Whilst the PET flakes sink to the bottom, what is left of the labels swims to the surface enabling easy separation.
A 2-layer construction is used for these labels which ensures that all inks are safely enclosed between the two plastic film layers. The result is that no contamination or discolouration of the water bath or the bottles/flakes is guaranteed.
The use of CCL’s newly developed LD-PSL labels contributes significantly to the sustainable usage of raw materials as well as to optimising the bottle-to-bottle recycling process. The clean separation of PET flakes and the label material
is guaranteed and results in the seamless refeeding and therefore reuse of valuable PET raw materials in the recycling chain. This leads to cost savings as well as the very positive effect of improving environmental performance.
The innovative LD-PSL labels can be applied by standard pressure sensitive labellers as commonly used in the industry today.

Product ion & cost advantages:
Pressure Sensitive Labels from CCL provide
distinct design and marketing advantages whilst at the same time improving efficiencies during production:
No lost set-up or shutdown time due to the ready-to-use self-adhesive coating on the
Pressure Sensitive Labels.
| Simple changes of the label reels and simple as well as precise label application is possible.
| A wide range of label sizes and forms can be applied without any machine adjustments being necessary – vast reduction of set-up times!
| Less time required for switching to other brands or variants.
| Minimal machine maintenance required.
| High efficiencies and production stability lead to greater output levels.

iQR – a new dimension of QR coding

Embedding QR codes onto packaging became an essential part of the marketing mix for a number of companies within the last few years.
To think out of the box and to search for a solution; generating additional value for the customer, has always been the focus of the CCL Hohenems team in Austria.
However, the QR code remains a diffuse and scattered technology that is not always executed in the way intended by marketers, agencies and their customers.
In the way the QR code technology is being used today, it is common for the users to have one QR code on the packaging with a static background for each code, meaning there is no flexibility at all.
CCL came up with a revolutionary technology to dynamically manage the media planning. The individual’s information is dependent on time and location, and can be as flexible as the promotion activity needs to be, with one single iQR code printed onto the packaging.
You can change the promotion or the specific marketing message on a daily, hourly, or even minutely basis or specifically for certain regional markets – all with a single QR code. Dynamic results and unique responses are based on the time of day or the area the customer is in at the moment of the scan. Manage different promotional
activities throughout the whole world with just one QR code and the specific CMS-system as background.

S5 STARS5star_Magnum_CMYK

THE BRILLIANT PRODUCT DECORATION – BREATHTAKINGLY SPECTACULAR

CCL Label presents S5 STAR, Shrink Sleeves adorned with SWAROVSKI ELEMENTS. Precious crystals placed automatically and accurately on a premium-quality decoration foil.

FOR PREMIUM BRAND S, PR ODU CTS & EVEN TS IN THE LIFE STYLE SEGMENT

Lifestyle is an approach to life. S5 STAR creates lasting glamour and lifestyle for your target group. Stage your exquisite food & beverage or high-end cosmetic product additionally with S5 STAR. S5 STAR creates new distribution channels, increases market shares and strengthens the brand awareness.
| Exciting, luxurious, breathtaking, individual and experience orientated
| The product decoration can be used as a highlight for sales, customer and event strategies
| Present brands and products in a spectacular and brilliant way
| “Lifestyle thinking” – a matter of course for premium and luxury brands

THE PRODUCT PRESENTATION – SPARKLING AND GLAMOROUS

The target groups
| Beverages & spirits: manufacturer, bottler, sales
| Cosmetics, spa & fashion: manufacturer, sales, hotel, store
| Lifestyle catering: hotel, restaurant, bar, club
| Marketing: sponsoring, event, catering, promotions

The fields of application
| Product-launches : special editions
| Event & sponsoring: sport, movie, music, fashion, award, opening
| Brand awareness: merchandising
| Sales: promotion, customer loyalty, incentive

The full service offer
| Small to very large volumes: 500 to 50,000 units and more
| Guarantee of quantity and quality: projectable production processes
| Customisation: “tailor-made” for sales key accounts
| Consultation, printing, logistics: full service for the highest demands

 

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WORTSTAR™ − From semi- to fully automatic aeration solutions.

First time at BrauBeviale 2014: With the wort GEA_WORTSTAR
aeration system WORTSTAR™ GEA Brewery Systems has developed an aeration unit that is an innovative concept compared with other conventional aeration systems. The unit treats the wort gentle and works efficiently.

Customer benefits at a glance

  • Optimum oxygen uptake
  • Consistent hygienic design
  • Completely pre-assembled and factory tested system

Top marks for a novel aeration principle

After cooling the wort is oxygenated to increase yeast activity and to start the fermentation process. When the wort flows into the aeration nozzle, it creates a partial vacuum and air is entrained with the wort. This leads to an excellent bubble size distribution and thus to a large contact surface for oxygen uptake by the wort.

The GEA aeration unit – easy introduction of sterile air into the wort

With the aeration unit, sterile air is introduced into the wort through the defined annular gap of the annular gap nozzle. The complete annular gap nozzle can be CIP cleaned and sterilized with steam. The system is the standard for obtaining the optimum yeast flotation and activity, and more precise fermentation curves. This guarantees superior quality beer.

The product trap – a main component of WORTSTAR™

The product trap is an important component of the wort aeration. It ensures that no liquid is pressed into the air pipe due to pressure shocks in the wort pipe. The product trap consisting of a stainless steel container with integrated sight glass, spray ball and level limit switch. The level limit switch indicates when the filling level is reached. With this feedback signal, the supply from the air pipe to the aeration nozzle is closed.

Technical data:

  • Capacity range – 30 hl to 1,250 hl per hour
  • Standard sizes (wort pipe) – DN 25 to DN 125
  • Wort flow rate – 1.0 to 2.5 m/s
  • Pressure loss wort pipe – Max. 1.5 bar
  • Air pressure – 6.0 to 8.0 bar Ü
  • Control – Semi-automatic as well as Fully automatic

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Unique possibilities and new potentials through applying decanters in the brewhouse

Mash separation in the brewing process with GEA Westfalia Separator CF 3000ecoforce gMaster

In the beverage industry, the reliable separation of solids is one of the critical points in beverage production. The separation selectivity must fulfil high requirements and offer the option of automatic cleaning. GEA Westfalia Separator Group satisfies the requirements of numerous applications in the beer, wine and fruit juice producing sectors with the decanters from the ecoforce gMaster family.

The gMaster is setting new standards in terms of performance, easy cleaning, highest product quality and gentle processing. The high-speed decanter generates maximum centrifugal acceleration
(g-forces) which ensures optimum separation in a broad spectrum of applications. A special focus during the design and production process was put on the hygienic design of the machines.

Process application in the brewhouse

Lauter tuns (for coarse grits) and mash filters (for fine grits) were previously accepted state-of-the-art in the brewhouse. Both processes are based on filtration and require the formation of a filtration cake. Problems arise when using raw materials without a filter-forming husk layer.

Decanters have been familiar in the brewing industry since 1980. GEA Brewery Systems has developed and optimized a process for the new gMaster decanter generation in collaboration with GEA Westfalia Separator Group. Through separating the spent grain fraction in the centrifugal field, low-husk and husk-free brewing materials can be processed without difficulty. Thanks to the further development of the liquid flow management in the machine, oxygen intake during mash separation is consistently avoided. Given optimum process management, first wort yields of over 90 percent can be achieved. With the gMaster machines, a continuously operating lautering equipment is now available which can be integrated in a brewhouse in different configurations. The desired yields can be realized when using the machine in a two-stage process with a first wort step and a sparging step.

The energy-optimized brewhouse 2.0 can consequently be developed to a continuously operating brewhouse. The use of, for example, sorghum, rice, corn and cassava also enables the production of traditional African beers and new products in industrial plants. In addition, it is also possible to install an “adjunct line” in conventional brewhouses in parallel to the existing 100-% malt operation. This provides maximum flexibility in terms of the raw material used while opening up new markets simultaneously and providing the opportunity of launching new products on the fiercely competitive beverage market. This applies especially to the growth markets in Asia and Africa.

High-torque drive for more energy efficiency

For many years, the beverage industry has been characterized by pressure for innovation and constant development – here too, the gMaster offers the answer. They can be configured precisely for individual customer requirements and applications and moreover offers economic advantages due to low operating costs: the high-torque summationdrive reliably provides the optimum differential speed for the process, guaranteeing the best possible mode of operation. Here, only the power actually required is fed into the motors, so the drive works extremely energy-efficiently.

If customers opt for the gMaster, a comprehensive service package is available to them with the product solutions of serv&care and the process solutions from Servicenext level, guaranteeing maximum availability with complete budget security.

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ECO-FENCE™: The innovation in manual piping technology.

For the first time the further developed version of GEA_ECO-FENCE
the proven ECO-MATRIX™ concept for application of manual piping technology will be presented at BrauBeviale 2014. For new installations as well as for upgrades, ECO-FENCE™ is the superior alternative to conventional piping with pipe fence or swing bend panels.

Customer benefits at a glance:

  • No oxygen uptake
  • Lower CAPEX
  • Protection of the environment

 

The system provides roughly the same technological benefits and cleaning advantages as
ECO-MATRIX™ and is also based on a compact tank outlet tree. The short vertical pipe in combination with double-seal valves as well as T-smart mixproof butterfly valves and air panel guarantees very good cleaning conditions, minimum losses and maximum product safety. An essential aspect of the
ECO-FENCE™ design is the direct connection of the valves for tank filling and emptying and their inlet and outlet connection.

Closed system for maximum safety

Conventional pipe fence and swing bend systems have the disadvantage that the piping system has to be opened for changeover. Opening of the system means oxygen uptake and the risk of contamination by microorganisms. This is avoided with the ECO-FENCE™ solution.

The valves are operated via an air panel. After the operator has set the desired transfer path on the air panel, all program steps are performed automatically. The system can be operated either from right next to the ECO-FENCE™ or from a remote location.

Compared to conventional solutions, the operators‘ safety is significantly improved – no operating activities required in the working area, where cleaning and similar processes take place.

The air panel facilitates operation, and in countries with extreme climatic conditions it can be inexpensively placed in an air-conditioned room. It offers the usual panel functions the operators are already familiar with.

ECO-FENCE™ is the cost-effective alternative to pipe fence solutions

Compared to the conventional design with long pipes between the actual tank connection and the valve matrix, ECO-FENCE™ is the ideal solution for you in terms of process technology and hygiene.

ECO-FENCE™ is patented in Germany with international patents pending. EHEDG certified components are used.

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Waste-Free Beer Filtration with Ceramic Membranes

GEA Brewery Systems and GEA Westfalia Separator present clearamic GEA_clearamicBeerFiltration at Brau Beviale 2014

Breweries have been working with mechanical separation technology from GEA Westfalia Separator Group for over 100 years. Worldwide, every second litre of beer flows through GEA components. Sustainability is now a universal process criterion. The brewery industry too is intensively concerned with optimizing the consumption of natural resources and launching “green” products, which represent a high level of ecological responsibility. As well as changed legal constraints and image cultivation, cost concerns also play a substantial role here. The procurement, handling and disposal of filter aids have become e. g. a cost factor that increasingly impairs the profitability of breweries. At the same time, the consumer also still expects a brilliantly clear product of consistent quality. At Brau Beviale 2014 in Nuremberg GEA Westfalia Separator Group and GEA Brewery Systems present the perfect solution for this with its clearamic BeerFiltration.

No waste. Pure taste

The ceramic membranes form the centrepiece of this cross-flow filtration. The material is absolutely foodneutral and can be regenerated again at any time in the filtration system. The result: purest beer quality – brewed in a way that is sustainable and reduces costs. The process with the inert ceramic membranes makes filter aids such as kieselguhr entirely superfluous and is a pioneer for sustainable and gentle processes in beer production. The clearamic BeerFiltration can be flexibly adapted to the individual requirements in the brewing process and pays for itself after only a short time. Moreover, ceramic membranes have a very long service life for a minimum of ten years – this reduces the replacement costs to a minimum. Plus: ceramic membranes can be sterilized. Now, with clearamic BeerFiltration, breweries too have access to a proven GEA technology, as filtration with ceramic membranes has been successfully and reliably used in the area of wine and fruit juice for several years. clearamic BeerFiltration therefore represents a further important contribution from GEA to the unadulterated purity of the beer and to the protection of the environment.

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Directly printed PET bottles in Nature MultiPacksTM win German Packaging Award 2014

Each year under the patronage of the GermanDeutscher_Verpackungspreis_Verleihung_
Ministry for Economy and Energy the German Packaging Award is presented to only the very best ideas and innovations in the packaging industry. This year a specialist jury of 16 selected nominees from a total of 230 submitted entries. One of the prizewinners for 2014 is NMP Systems GmbH, a wholly owned subsidiary of KHS GmbH, which convinced the expert team with its new Direct Print and Nature MultiPackTMdevelopments – both currently at the prototype stage and which won the award as an overall concept. In combination they produce a multipack where information is printed directly onto individual PET bottles bonded together by dots of adhesive, thus producing a packaging system which is not only completely new but also extremely sustainable.

Brilliant print qualityDeutscher_Verpackungspreis_Praemierung

In the direct digital printing process PET bottles are decorated with non-migrating UV inks, thus doing away with the need to apply labels. The containers are printed with CMYK process inks, white and – if required – special colors with an optical resolution of 1,080 x 1,080 dpi. The result is a brilliant color image. The UV inks dry within milliseconds and have an outstanding adhesion, therefore perfectly retaining the quality of the decoration during further processing of the bottles on the line, shipping to the retail outlet and handling by the consumer. Extensive research has confirmed that KHS’ direct digital printing process is completely safe for the printing of food packaging. The printed PET bottles are of course also bottle-to-bottle recyclable.

Focus on flexibility, sustainability and cost reduction

Companies which utilize the Direct Print process profit from a very high level of flexibility indeed, as the required print images can be transfered straight to the bottle. Compared to the classic labeling system the time to market intervals are much shorter. The system is also especially sustainable and cuts costs. Labeling materials and adhesive are now completely superfluous. At the same time no more logistics are needed for label procurement, thus reducing costs for logistics and also CO2 emissions. If we assume, for example, that a classic labeling machine applies 36,000 labels per hour on 220 days of the year in two-shift operation, around 60 metric tons of labeling materials plus the necessary adhesive can be saved when the Direct Print system is used.

The two buzzwords “sustainability” and “cost reduction” are equally applicable to the newly developed Nature MultiPackTM. Here, PET bottles are simply bonded together by dots of specially developed adhesive which ensures very good pack stability. Consumers simply twist the individual bottles off from the rest of the pack. Compared to conventional multipacks, where containers are wrapped in film, it has been proved that the Nature MultiPackTM requires up to 85% less packaging material and saves up to 67% energy during production. The new packaging system can be applied not only to PET bottles but also to glass bottles and cans.

Prof. Dr.-Ing. Matthias Niemeyer, CEO of KHS GmbH, says, “We’ve taken new paths with Direct Print and Nature MultiPackTM, giving our customers the chance to be innovative leaders on their markets. The German Packaging Award 2014 once again underlines the viability of these two systems for the future. We’re very pleased that a team as highly qualified as the expert jury for the German Packaging Award has specifically voted for this new and sustainable packaging system.”

——–

NMP Systems GmbH is a wholly owned subsidiary of KHS GmbH. In the future it will market both the Direct Print and Nature MultiPackTM technologies from KHS.

KHS GmbH is one of the leading manufacturers of filling and packaging systems for the beverage, food and non-food industries. Headquartered in Dortmund, Germany, the company has over 4,500 employees worldwide. KHS GmbH is a wholly owned subsidiary of Salzgitter AG. With around 25,000 employees throughout the globe the German steel and technology group achieved a turnover of over €9 billion in the 2013 business year. Within the Salzgitter Group the KHS Group and two other special machine manufacturers make up the Technology division and are part of the core business of the MDAX-listed corporation.

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KHS compiles comprehensive innovation packaging

At BrauBeviale 2014 KHS is again presenting a wide range of innovations and product improvements. The company is thereby demonstrating the consistent manner in which it pursues its vision of becoming first choice in technology and service. The particular focus of the trade show booth will be on filling, keg and decorating technology and KHS’ comprehensive consulting and other services.

Innofill Can DVD with major technological advances in oxygen pickupInnofillCanDVD and CO2 consumption

In the filling technology field KHS will be exhibiting an electronically controlled, volumetric filler for cans in the form of the Innofill Can DVD with a capacity of up to 120,000 cans/h. In doing so, KHS is setting a clear benchmark. The system is equally suitable for different products such as beer, mixed beer beverages, wine, sparkling wine, soft drinks and also water in beverage cans with capacities from 0.1 to 1 liter. If particularly sensitive beverages, such as mixed beer drinks or still water, are processed, the Innofill Can DVD can be installed in a special KHS sanitary room with filter units in the ceiling. Above all, key features of the innovative can filler are significantly improved technological values, which have been proven many times in practice, and its optimized hygienic design.

The oxygen pickup when filling 0.5-liter cans of beer previously lay between 80 and 120 ppb and carbon dioxide consumption was approx. 800 to 1,000 grams per hectoliter. With the help of the CAN+ low-pressure purging process used in the Innofill Can DVD, the oxygen pickup can be reduced by up to 50% while the CO2 values remain constant. On the other hand, the CO2 consumption can be reduced by up to 30% while the oxygen content remains constant. It is also possible to reduce both oxygen pickup and CO2 consumption, thus matching the technological values perfectly to the particular beverages to be processed.

With the Innofill Can DVD, the following design features, among others, illustrate the consistent use of hygienic design: the open design of the can feed and discharge conveyors; no front table; drives in the form of servomotors mounted in star columns or encased in stainless steel; star columns and filler carousel connected by means of cross pipes without flanges in which cables and pipes are also laid; filling valves which can be easily flanged to and removed from the valve support; media feed through hygienic pantograph joints.

The particularly hygienic design of the system results in reduced cleaning times and increased maintenance intervals. The associated water, energy and cleaning media costs are minimized and system availability increased. Maintenance costs are also significantly reduced thanks to the absence of many mechanical drive connections.

Another important feature of the innovative filling system is the centering bell guide, which is implemented here by means of expansion joints. This enables the mouth of the can to be sealed under aseptic conditions. For the first time permanent water lubrication of the filling valves is not required and is always included in the CIP and sterilization process. Also of great importance is the fact that the can seamer is connected using servo technology.

Innokeg Combikeg fully upgradedInnokegCombikeg

The Innokeg Combikeg, which has been fully upgraded, will also be receiving a great deal of attention during BrauBeviale. The hallmark of the keg, washing and filling machine, with a capacity of up to 80 kegs/h, is its extremely compact design. The systems for washing the kegs inside and out and for racking them are integrated into one housing, as are the media tanks, controls and conveyors. The Innokeg Combikeg is based on the proven rotary principle which has been continuously developed by KHS for decades. The target group is small to medium-sized businesses in the brewing, soft drinks, mineral water, fruit juice and wine sectors. One of the features that has been optimized on the Innokeg Combikeg is the safety paneling. Doors are now only half-height. The reason for this is that this makes it easier to keep an eye on the valves and sensors. Faster responses are possible when required and the system availability increases. An additional caustic spray, the task of which is to remove the ink code on the keg fitting and on the keg shoulder, is incorporated into the exterior washer. New valves (seat valves with cup gasket) are used specially for the washing stations. They are extremely robust in design and withstand the severe conditions which are present due to the use of chemicals and steam. As before, cap diaphragm valves are used on the filling station. In this way, all treatment stations are optimized accordingly to satisfy the individual requirements. Another important aspect is that the rotor main drive in the Innokeg Combikeg is no longer pneumatic. Instead, use is made of a servomotor which ensures very soft acceleration and braking of the keg when changing stations. Among the kegs to benefit from this are the particularly sensitive slim kegs and Petainer kegs. As well as processing steel kegs with a capacity of between 10 and 58 liters, the Innokeg Combikeg traditionally also handles classic Petainer kegs with adapters. The machine is also outstandingly equipped for the new non-refillable keg from Petainer which is presented at the trade show for the first time.

Direct Print – the revolutionary technology for direct digital printing

Direct Print, the revolutionary technology for the direct digital printing of PET bottles, is the subject of a major forum to be held at the BrauBeviale trade show booth. The printing process uses only UV inks which have a low viscosity, dry in milliseconds, adhere very well to PET bottles, have a high opacity, can be overprinted and ensure a brilliant color image (optical resolution of the printed images: 1,080 x 1,080 pixels). Extensive studies confirm their unrestricted suitability for use with foodstuffs. Another important factor is that printed PET bottles are suitable for bottle-to-bottle recycling without restriction. A sample Direct Print printer will be on show at BrauBeviale which is primarily used when only a few bottles are to be printed for presentation purposes and the like.

Bottles & Shapes service and consultancy portfolio provides added value right down the line

KHS traditionally provides added value right down the line with its globally unique Bottles & Shapes service and consultancy portfolio for the design and development of premium plastic bottles. At BrauBeviale packaging designer Claudia Schulte will be showing interested visitors how the specific properties of a PET bottle can be successfully combined with high-quality design. This applies equally to the PET bottle and cap concept as well as to the appropriate bottle decoration which will be directly demonstrated at the trade show using the aforementioned example Direct Print printer. All development steps are carried out from a holistic perspective. The focus at all times is on economic, ecological and functional aspects of the packaging to an equal measure. Lightweighting to suit the application is one of the features to play an important part in this process. Finally, all known influences are simulated and applied to the virtual packaging. As an example, these also include the stress the plastic bottle is subjected to while being conveyed through the line and up to and including the palletizing process, and also later during onward shipment to the retail trade and points of sale.

The new Plasmax+

In connection with plastic bottle production and finishing Plasmax+ will also be arousing great interest at the trade show. Especially beverages and liquid foods with a higher pH will greatly profit from the recently developed Plasmax+ process. It is as safe and reliable as the standard Plasmax process but has a better long-term stability with higher pHs of 4.5 or more. Where the bottle material is subject to greater mechanical stress from high internal pressures, for example when filled with carbonated beverages, Plasmax+ has the better barrier effect. This therefore considerably extends the range of possible applications for Plasmax+. The new technology can also be retrofitted into existing InnoPET Plasmax machines.

KHS GmbH is one of the leading manufacturers of filling and packaging systems for the beverage, food and non-food industries. Headquartered in Dortmund, Germany, the company has over 4,500 employees worldwide.

KHS GmbH is a wholly owned subsidiary of Salzgitter AG. With around 25,000 employees throughout the globe the German steel and technology group achieved a turnover of over €9 billion in the business year 2013. Within the Salzgitter Group the KHS Group and two other special machine manufacturers make up the technology division and are part of the core business of the MDAX-listed corporation.

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Brewbarrel – the new way of home brewing

New York/Munich, June 17, 2014.Braufässchen
The three Co-founders of Braufässchen (engl. Brewbarrel) were unsatisfied with the lack of variety in beer and the overall beer experience. Therefore they decided in 2012 to create a new way of home brewing and with it they created a completely new way of enjoying and experiencing beer.

A passion for variety
In the spring of 2012, the three Co-founders once again found themselves standing in front of the beer shelves of their local supermarket without any idea which beer to choose. Not because of the large selection on display, but due to the fact that they had already tried everything and every beer somehow tasted the same. Co-founder and CEO Dominik Guber recalls that they asked themselves: “Why is there so little choice? Is it too much to expect a bit of variety? To be able to find the perfect beer for an amazing meal or for a special night with friends?”

The Brewbarrel approach
Because they love doing things on their own, they decided to try brewing their own beer. Co-founder and CPO Wolfgang Westermeier remembers: “The internet offered many recipes and home brewing kits, so we didn’t think it would be too difficult. Unfortunately, it wasn’t as simple as we had originally thought. We messed up our kitchens with malty equipment and drove our loved ones crazy with undrinkable beer.” Many of the recipes on the internet don’t produce good results. Also most of the home brewing kits available don’t work or are too complicated.

So the three Co-founders decided to go back to the drawing board. They all studied in different fields of the natural sciences on the Technical University of Munich (TUM). The TUM is home to one of the oldest and most famous departments of brewery sciences. So the founders already had a wide base and a network of experts by hand. They calculated, measured and experimented. Wolfgang Westermeier remembers: “We wanted to develop a system to brew beer simply, quickly and without any fuss.” It soon became clear that they would have to rethink and reinvent the process of home brewing to reach their goal. The first objective was to minimize the cleaning effort. As hygiene is a necessary precondition for any brewing success, cleaning buckets, washing up bottles and sterilizing all equipment usually is a big part of the home brewing process. Brewbarrels solution is to brew directly in a keg. This simple but brilliant twist meant no more bottling, ultimately allowing to tap the beer directly from the keg.

But their euphoria quickly suffered a setback –the beer had no carbon dioxide. Even if it was obvious that a pressure control valve would solve the problem, developing it turned into a difficult challenge. Co-founder and COO Ping Lu: “This obstacle seemed insurmountable, and brought us to the brink of failure. It was hard to come up with the right pressure and especially the right valve to maintain suitable pressure during fermentation.” But after working tirelessly over countless weeks, they managed to produce a prototype. CEO Dominik Guber: “We constructed the prototype to regulate the right level of naturally arising carbon dioxide in the beer while also preventing overpressure within the keg.” During the fermentation of sugar into alcohol, a good deal of CO2 is naturally produced by the yeast. Some of this CO2 needed to be kept within the keg to produce a fresh and sparkling beer. What was left needed to be released? With the new valve the brewing process could run smoothly inside the keg.

After six months of hard work, the first batch of beer brewed with the Brewbarrel concept was ready to be tasted. CPO Wolfgang Westermeier recalls: “We tapped the keg, tasted it, and it was simply fantastic! We saw the excitement in each other’s eyes. We had done it, and it tasted delicious!”

Brewbarrel variety
After all these innovations in the brewing process, the real tricky bit was yet to come. Dominik Guber: “We didn’t want just any old beer. We wanted the perfect beer for every occasion. We came up with lots of recipes; we tried many different hops, yeasts and malts. Only the best and most natural ingredients were good enough for our home-brewed beer.” A cooperation with two master brewers at the Technical University of Munich allowed them find perfect blends. While they were still working out the recipes, more and more friends expressed an interest in using Brewbarrel to brew at home themselves. Ping Lu recalls: “In the beginning nobody could believe that brewing could be so quick and easy and that home brewed beer could taste so delicious with the Brewbarrel concept. In the end, all of our friends were truly excited about the home-brewed beer!” Over the following months, friends descended upon them with their flavor requests. Therefore the Brewbarrel was improved with further recipes, different types of beer and various flavors.

Screw it, just brew it!
More and more people wanted to test out Brewbarrel, and slowly but surely, the production could no longer be managed out of the kitchen. There simply wasn’t enough space. Dominik Guber recalls: “We received first requests from people we didn’t know personally, and the Brewbarrel concept started gaining speed on its own. So we started searching for a more suitable way to share Brewbarrel – not only with our friends, but also with everyone who has a passion for beer.” Therefore they decided to sail off into the unknown and establish their own little company. The dream of a home brewing revolution and the perfect beer for everyone was close enough to grasp. Wolfgang Westermeier can still recall all details of this time: “Our path through this founding period entailed many ups and downs. We found a space for our first office and began working on a website and the Brewbarrel design. At the same time, we had to order new raw materials and began producing the first ingredients for Brewbarrel on a larger so far unknown scale. It was an amazing and very exciting point in time for us.”

Also Ping Lu is still excited by this memory’s: “We had lots of work to do – and many evenings we came close to sleeping in our office. During this period, deep bonds were formed between us, anchoring Brewbarrel even more profoundly in our hearts.” Finally, they received a reward. Brewbarrel were voted “Invention of the Year” by a major TV channel in Germany. From that moment on, the Brewbarrel concept really kicked in – and the home brewing revolution was definitely on its way. By 2013, they hoped that the work would take on a bit of routine. But through a network of proud home brewers, the idea spread so fast that the team could hardly cope with the growing demand. Home brewing really started to be commonplace and everyone wanted to become a master brewer. You can be sure that this is not the end of the Brewbarrel story. So stay tuned and see what’s coming up this year…

About the company:
Brewbarrel was initially launched as “Braufässchen” in Germany in June 2012. Soon after the launch, it was featured on many TV channels all over Germany and was voted “Best Invention of 2012” by one of the biggest German TV channels (Pro7, Galileo). After this, sales increased exponentially – and have continued up to the present day. This allowed the company, “Customized Drinks GmbH”, to grow to a core team of seven. During peak phases, ten to twelve employees were even involved in the Brewbarrel production. In June 2014, the company moved to a bigger, state-of-the-art production facility in the heart of Munich. Also in June, a fully-owned subsidiary Brewbarrel Inc. was established in Delaware and an office was opened in New York.

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The Carbotimer Braumeister is a newly developed CO2 measuring instrument

Product Innovation: The Carbotimer Braumeister is a misa
newly developed CO2 measuring instrument with which you can check the content of CO2 in the beer keg and thus the quality of the beer. The measuring principle is based on the Henry’s law by measuring the temperature and the beer keg pressure.

How to use

Tap the keg under test with the keg coupler including the meter in order for a built-in sensor to determine the current pressure in the keg. Then take a beer sample to determine the current beer temperature by using the built-in temperature sensor in the keg coupler. Results of the actual Co -content measured in g/l will promptly be shown on the display.
If excessive Co content is displayed the keg can be easily be relieved back to the optimum saturation pressure.
Measuring mode 2 allows to set the beer´s prospective storage temperature in the display followed by a re-measurement of the Co -content (g/l). Again, desaturation can be used for adjustment if necessary. This principle is based on Henry´s law.

Advantages

  • It is an innovative mobile CO2-meter wich enables the brewerys drinks dispensing systems technicans or the respective quality officers to check the co2-content in the beer keg in ordert o control the quality oft he draught beer.
  • Reduction of the pressure in the keg avoids the over carbonization of the Beer
  • Adjust the pressure in the keg on the desired storage temperature avoids the carbonization
  • Check the CO2- regulator in the plant
  • Clean, filtered CO2 is used for pressure measurement to suspend infestation of the meter
  • Shockproof case, IP 65
  • Illuminated display for usage in beer cellars
  • Battery operation, 40 hrs testing time

 

 

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FAMIX TurboDigi: Innovative all-in-one solution, individually customized.

Drinktec2013_1Main attraction on the FAMIX stand will be the FAMIX TurboDigi. This mixer brings together deaeration, mixing and carbonation in a compact system. The mixing ratios are controlled by a high-precision digital flow meter system. Thanks to the patented FAMIX carbonation and mixing device the manufacture of sophisticated drinks either still or sparkling is possible. Modern process measuring and control technology, including network or BUS connection to communication and data backup, ensure maximum process precision, absolute microbiological safety and particularly user-friendly operation. The design allows for a smooth workflow – rapid product changes, minimum losses and an efficient cleaning process.

In addition to the high-performance mixers FAMIX presents its portfolio of semi-automatic compact systems for the lower capacity range. These attractively priced to performance machines combine microbiological safety of process with a very simple and user-friendly operation while at the same time offering a high degree of automation.

Also the FAMIX carbonation systems, which are designed for carbonated drinks, such as Mineral Water, fruit spritzers, milk mix and sparkling alcoholic beverages, offer efficient, cost-effective solutions and will catch many visitors interest.

In addition to the production machines, the company presents its latest process analyzers. For example, the Laser Refractometer LR10 for fast and high-precision inline measurement of the Brix value or the CO20 measuring system to measure CO2 content in the drink. Production evaluation systems using PLC based software for the presentation, analysis, and documentation of measured values complete the FAMIX stand display.

FAMIX at BrauBeviale 2014

Production security, modern control, cost-efficiency, flexibility and networking opportunities will be some of the main topics of the BrauBeviale trade fair and for FAMIX Maschinenbau GmbH. The innovative family business will exhibit their current product range at this year’s most important trade fair for the beverage industry.

 

Company: H.Falterbaum, FAMIX-Maschinenbau GmbH 
Street      : Benzstrasse 4
Town       :50259 Pulheim
Country   :Germany
Hall         : 6
Stand No :  6-231
Phone     : +49 2238 54890
Fax         : +49 2238 52720
eMail      : h.falterbaum@famix.de
Internet   : www.famix.de

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Food Manufacturing Shows Commitment to Health and Nutrition

Leading brands from across the food and drink sector will be participating in Food Matters Live, the UK’s first cross-sector event dedicated to food, health and nutrition. Global companies including Nestlé, Unilever Foundry, The Coca-Cola Company and Kellogg Group will be revealing their latest innovations.

“We are delighted that so many leading names from across the food and drink sector have chosen to take part in Food Matters Live,” says Briony Mansell-Lewis, Director of Food Matters Live. “As well as an unprecedented number of manufacturers exhibiting at the event, many are also speaking throughout the programme.”

Taking place on 18-20 November at London’s ExCeL, Food Matters Live will bring together thousands of visitors from across the food and drink industry, retailers, food service providers, nutrition and health professionals and government. It aims to provide a unique cross-industry platform to find solutions to one of the most important challenges of our time – the relationship between food, health and nutrition.

FoodMattersLogoAs well as an unrivalled free-to-attend conference and seminar programme, over 200 organisations will be taking part in the Food Matters Live exhibition. Manufacturers will also be presenting in a series of special attractions running throughout the event.

The Drink Well and Evidence Base attraction brings together manufacturers of food, drinks and ingredients in a dedicated zone, with short talks and tastings from companies such as Kellogg‘s, Arla Foods, Iglo Group, Tropicana and The Coca-Cola Company, revealing the science and strategy behind product reformulation.

Fiona Kendrick, Chairman and CEO Nestlé UK & Ireland, highlights the importance of product reformulation: “At Nestlé, we aim to enhance lives with good food and beverages that not only taste delicious, but are also healthy and nutritious. We understand that consumers are looking for healthier choices that do not compromise on taste and so, through extensive research and development, we constantly review our product range to improve taste while enhancing nutritional value. We look forward to sharing our expertise and innovation at Food Matters Live, engaging positively with partners across the food, health and nutrition sectors.”

FoodMattersHealthierbyDesignMondelēz International will explore the science behind its belVita breakfast biscuits at Drink Well and Evidence Base, “At Mondelēz International we are committed to creating delicious foods and drinks that make life easier and tastier for our consumers. We know one in three people in the UK are regularly skipping breakfast and despite it being widely recognised as an important meal of the day, breakfast is becoming less of a priority as people struggle to balance the demands of busy lifestyles,” comments Sandra Ferreira, Senior Brand Manager, belVita Breakfast.

“In 2010, belVita Breakfast biscuits launched in the UK to answer this consumer need and adhere to a demanding nutrition charter to offer a tasty and convenient breakfast option. We are thrilled to have the opportunity to be involved in the first Food Matters Live and look forward to discussing our science and nutrition amongst industry peers,” continues Sandra Ferreira.

A dedicated Research Pavilion, sponsored by Tesco Food Academy, will host many of the food sector’s leading research organisations, including the Institute of Food Research, the Functional Food Centre, the Food Environment Research Agency, the National Centre for Food Manufacturing, the Universities of Nottingham and Leeds, and TNO.

The Enterprise Zone, sponsored by the Unilever Foundry, will feature some of the sector’s most innovative new start-ups showcasing new healthy food and drink concepts and services. Exhibits will include novel 3D printing technology.

FoodMattersScreenShotMeanwhile, Alternative Edibles, sponsored by Wellcome Trust, will examine how a new approach to food sources and management could help to feed a fast-growing world population, exploring foods such as insects, sea vegetables and lab-grown protein with a programme of cookery demonstrations and tastings.

Alongside the leading brands, major ingredients suppliers such as BASF, Beneo, Chr. Hansen and GNT International, and leaders in free-from such as Amy’s Kitchen, Free’ist, a2 Milk, LoSalt and Rebel Kitchen will be participating.

“As Britain’s biggest baker, here at Warburtons we believe that everyone should be able to enjoy beautifully baked bread. At our dedicated gluten free bakery in Newburn our team of expert gluten free bakers combine generations of skill and expertise to produce award-winning gluten free ranges for the prescription, retail and foodservice channels,” says Sarah Cook, Marketing Manager, Free From, Warburtons. “We’re proud to be part of the launch of Food Matters Live, which will enable like-minded organisations across food, health and nutrition to come together to discuss these crucial issues, learn from each other and share best practice.”

For more information, contact Nikki Broxup, Marketing Manager, at nikki.broxup@foodmatterslive.com.

Food Matters Live – at a glance

  • Exhibition with over 200 leading organisations, from global corporations to some of the sector’s most exciting new ventures, alongside food science pioneers and retailing experts. Brands represented include Barry Callebaut, belVita, The Coca-Cola Company, Dohler, Kellogg Group, Nestlé, a2 Milk, Tropicana, Unilever, Arla Foods, Birds Eye, Nescafe, Fonterra, Dow, Rebel Kitchen
  • Tomatoe with nutriton factsThree-day conference programme, featuring policy makers, industry leaders, food scientists, dieticians, nutrition experts, commentators and behavioural psychologists discussing a range of compelling topics, from the nutritional state of the nation to advances in nutrigenomics. Renowned scientists, industry experts and well-known food journalists, authors and campaigners will also take part in the Food Matters Live forum in the exhibition hall, providing a stimulating take on some of the food sector’s most pressing issues, from future foods and the important of provenance, to the psychology of choice and the science of taste, throughout the event.
  • Over 80 seminar sessions, with more than 300 expert speakers offering practical advice on topics from nutrition for health and wellbeing and strategies to reduce salt, sugar and fat consumption, to strategies for business growth and the latest developments in food science and technology
  • Attractions on the exhibition floor will bring the learning to life with demonstrations, tastings and talks on topics ranging from reformulation and unconventional ingredients to the secrets of marketing healthy choices.
  • Food Matters Live is supported by the most influential bodies across government, the food and drink industry, academia and research and health and nutrition, including the Food and Drink Federation, Department of Health, Institute of Food Science and Technology, British Hospitality Association, British Dietetic Association, Campden BRI and Leatherhead Food Research.

Full details of exhibitors and attractions and the conference and seminar schedule are available at www.foodmatterslive.com.

 

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8,288 Professionals at FoodTech 2014

A varied exhibition programme with activities such as the FoodTech Challenge, award ceremonies, three days of networking and a royal visit from the trade show’s patron HRH Prince Joachim – these were some of the highlights of FoodTech 2014 at MCH Messecenter Herning.

Northern Europe’s largest trade fair for food technology ended on Thursday, October 30th with a total of 8,288 visitors. The trade fair saw three busy days of networking among the 284 exhibitors and visitors, award ceremonies and a record large number of activities with conferences, seminars, a career day and the FoodTech Challenge.

Among the exhibitors, there was widespread satisfaction with the three-day trade show, and the coming days and weeks will be spent following up on new agreements and contacts.

“We have previously exhibited at FoodTech, and we are certainly going to be back next time in two years. The visitors who come here are just the right people – professionals who are genuinely interested, and who are also ready to invest,” says product specialist Jonas Laursen from Strenometer ApS.

The next FoodTech will take place on 1-3 November 2016 in MCH Messecenter Herning.

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FORTRESS WIN 2014 INDUSTRY AWARD FOR COMPANY GROWTH

PPMA Award 2014Fortress Technology (Europe), walked away with the prestigious “2014 Exceptional Sales /Company Growth Award” at this year’s Process and Packaging Machinery Association (PPMA) Group Industry Awards held at the end of September. The annual awards dinner was held at the Motor Cycle Museum on the first night of the PPMA Show which was taking place at the NEC. This event brings together industry suppliers and customers to recognise the contribution and achievements of the PPMA member companies.

 
There were a record number nominations within this particularly hard fought category which is judged by an independent panel of industry based experts. The award was presented by Mr John Kehoe, Managing Director of TekPak, along with co-hosts for the evening Rory Bremner and Helen Fospero.
Fortress, who started manufacturing at their Banbury site at the end of 2010, manufacture and supply metal detection equipment for industrial use. The largest sector being that of the food industry where the use of metal detectors within the production process is an essential part of providing conformance and peace of mind when it comes to satisfying food safety audits.

 
The judges concluded “Fortress Technology far exceeded their budgeted and forecast sales increase in 2013 which in itself is an exceptional achievement. The fact that this is being done from a UK based manufacturing base is also very heartening”.

 
Sarah Ketchin, Managing Director, stated “it was a significant achievement in challenging times. The increased sales, of over 35%, were not unique to any specific order or territory, but split across both the home and export markets.
The results were not luck either, but the result of a focused approach across all levels of the business which included establishing KPI’s and targets. The cornerstones of which included: UK Manufacture, Export Growth, Employee Development and Supplier and Customer Partnerships. This award is a true reflection of team effort.”

 
Fortress Technology (Europe) Ltd is a wholly owned subsidiary of the privately owned Toronto based company Fortress Technology Inc. Over 1000 Phantom and Stealth metal detectors have now been manufactured and supplied to the home and export markets since the first one left the Banbury site in January 2011.

Fortress Technology is the only Metal Detection Manufacturer that, since its inception in 1996, custom manufactures their equipment to suit their customers’ needs, application and specifications to ensure optimal metal detection for their customers and offers a Never Obsolete Commitment.
Simple Operation Outstanding Reliability Exceptional Performance.

In addition to product manufacture the company offers a range of after sales service and support services including training, preventative maintenance plans, spare parts and validation visits.

 

 

For further product information please contact:

Fortress Technology

Tel: 01295 256266

Email: Sales-UK@fortresstechnology.co.uk or visit www.fortresstechnology.co.uk

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Sustainable Food & Beverage Manufacturing Conference & Exhibition is Major Success

450 delegates from food and drink businesses across the UK and Ireland attended the inaugural Sustainable Food & Beverage Manufacturing Conference & Exhibition, which was held at the Motor Cycle Museum, Birmingham on Thursday, 23rd of October 2014.

In line with the event’s theme of ‘sustainable growth for sustainable profits’, the speakers at the Conference were carefully selected from senior management within the food and drink industry, both at home and abroad, who had a successful track record of delivering quantifiable eco results in sustainable manufacturing and throughout the supply chain.

For example, Michael Dickstein, Global Manager Sustainable Development at Heineken International, travelled from the Netherlands to enlighten the Conference on how Heineken is meeting its 2020 Global Sustainability Goals.

UK-project-to-tackle-food-industry-sustainability-challenges_dnm_homepageSimon Thompson, Environmental Packaging Lead at Mondelez Europe, outlined how the global snacking giant is optimized packaging to reduce food waste.

Inder Poonaji, Head of Sustainability at Nestlé UK, provided an interesting insight into how the world’s largest food manufacturer is prioritising sustainability.

The importance of sustainability to successful business activity was also explored by Gavin Milligan, Group Sustainability Director at William Jackson Food Group.

Pete Robertson, Managing Director of Dailycer UK, a leading manufacturer of breakfast cereals and cereal bars for many of the leading European food retailers, explained his company’s proactive approach to sustainability.

A retailer’s perspective was presented by Mark Little, Head of Food Waste Reduction at Tesco, who examined the area of reducing food waste, while Laura Babbs, Sustainability Manager at Asda, outlined the grocery chain’s sustainability research and customers’ insights.

55 Exhibitors

The event also featured 55 exhibitors offering tried and tested solutions alongside the latest technology in business sustainability in areas such as factory optimisation, carbon reduction, water conservation, waste management, energy efficiency, renewable energy, packaging reduction, recycling, and supply chain optimisation.

Martin Chilcott, CEO of 2degrees, who chaired the Conference.

Martin Chilcott, CEO of 2degrees, who chaired the Conference.

An innovative aspect of the Conference was that each exhibitor was allowed a one minute ‘elevator pitch’ to introduce themselves and their business to the audience of delegates. Of course, delegates also took the opportunity to browse the exhibition stands.

The various workshops and seminars also provided insights into the latest regulations in energy, packaging & labelling, emissions and water usage. The event provided an excellent forum for networking and discussing the latest industry and market trends.

Bigger and Better

Colin Murphy, CEO of event organiser Premier Publishing & Events, comments: “The Sustainable Food & Beverage Manufacturing Conference & Exhibition was our inaugural event in this sector of the industry. The event was well attended, and we are very pleased with the response from exhibitors, sponsors and delegates. We are confident of producing an even better and bigger event next year.”

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The PPMA Show 2014 Makes its Triumphant Return to the NEC

The PPMA Show 2014 reaffirmed its status as the UK’s premier free-to-attend complete production line event for processing and packaging machinery, as 8,190 visitors took to the NEC for its 27th show. Joining over 320 exhibitors, visitors arrived to discover the latest product launches, technological developments as well as insights from industry leaders such as Coca-Cola Enterprises, M&S, Tesco as well as the newly appointed Groceries Code Adjudicator.

Run over three days (30th September – 2nd October) the show once again benefited from the community atmosphere associated with the UK’s manufacturing industries, with exhibitors quick to praise the business and networking opportunities available at this year’s exhibition.

Speaking about this year’s exhibition, Alison Davies, Commercial Manager for PFM Packaging Machinery, said: “We’ve been extremely busy at this year’s show and it has been a great opportunity to secure new business. The PPMA Show is a great place to showcase PFM’s new innovations and to catch up with existing customers. For us, it has been a very fulfilling and worthwhile three days and we’re looking forward to exhibiting at next year’s show.”

Showcasing a Hotbed of Innovation

With a hotbed of innovation on display, visitors to the PPMA show were able to view the latest machinery from the world’s leading packaging and processing machinery manufacturers. For example, Festo, leading suppliers of pneumatic and electronic automation technology, revealed its latest concepts inspired by nature, including the new WaveHandler. The WaveHandler is a modular system that moves a surface in such a way that objects are transported and sorted purposefully. The conveyor consists of numerous bellows modules that deform the surface creating a wave motion that transports the object with in a targeted manner. The WaveHandling system behaves in a similar way: while each individual bellow advances and retracts in the same spot, a wave moves over the surface of the conveyor.

FANUCPPMAA number of exhibitors also launched their latest product lines at the show, including Holmach’s new whip tool, AeroQbo, as well as its refining tools, Bilia for the universal processing system, Qbo. The OAL Group’s Steam Infusion technology was also on show highlighting the revolutionary heating and mixing process that infuses steam into liquid food products in a vacuum. It was also awarded the accolade of most innovative processing machinery award at the PPMA Group Industry Awards.

The award-winning end-of-line automation specialist, Endoline Machinery presented its latest SMART range of machines including the UK debut of the 744 Fully Automatic Random Case, believed to the fastest of its kind in the world.

Also on show, Kliklok launched its Certiwrap ELITE wraparound cartoning system. Capable of improving functionality, repeatability and flexibility on the production line, the ELITE can be tailored to difference pack styles, sizes and formats and is capable of packaging at speeds up to 300 cartons per minute dependant on product size.

The 2014 One to Watch

Kliklok engineer, Dan Stamp was also the recipient of the gold title in the PPMA Show’s Ones to Watch competition which celebrates the contributions of those people under the age of 35 working in the processing and packaging industries.

Dan was awarded the title after the judges singled him out for the impact he has had both on the business, the wider industry as well as his continued enthusiasm and determination to succeed as a chartered engineer.

Dan said: “I’m over the moon to have been selected as the winner of the Ones to Watch competition. All of the finalists have impressive backgrounds and are a great example of young engineers in the industry today. I only hope we can be an inspiration to other young people considering a career in the engineering and manufacturing industries.”

Neil Fowell, Managing Director of Kliklok, said: “We are delighted that Dan has been recognised as a promising young engineer in the industry. We have no doubt that Dan will continue to be a valued member of the industry. Having just achieved his Masters, he is already looking ahead to achieving his chartered status, and we can’t wait to support him through this journey.”

PPMA2014The PPMA Show also boasted a seminar programme with insights from such industry leaders including Coca-Cola Enterprises, Groceries Code Adjudicator Christine Tacon, M&S, Tesco and Wykes Farm.

Taking to the stage on the first day, Christine Tacon, Groceries Code Adjudicator, led a combative talk on the UK’s leading supermarkets and took the opportunity to encourage manufacturers to share examples of supermarkets abusing their code of practice.

Speaking at the show, Christine commented: “I don’t want to interfere in your commercial relationships with retailers but if you know of a practice that is not only affecting you but is also likely to affect others – isn’t that a justification to tell me so that I can take action. Give me the tools and I can do the job.”

Peter Hopper, Production Manager for Wyke Farms added: “It’s very important for us to be present at the PPMA Show as we’re a family company who are keen to see the latest cutting edge technology that may well help us in our aim is to be one of the best in the industry. Events such as the PPMA Show are very important for the wider UK manufacturing scene and are often underutilised. If you manufacture you need to visit the PPMA Show to see what’s out there.”

Grant Collier, Head of Marketing at the PPMA Group, said: “With the PPMA Group taking the PPMA Show back in house it was important for us that this year’s show was a success. We are delighted with how the show went, the feedback we’ve gained from visitors and exhibitors alike and a renewed enthusiasm for the return of the PPMA show next year! In fact, the floor plan for PPMA 2015 is already filling up fast and we can’t wait to be back on the show floor.”

For more information on the PPMA Show 2015, please visit www.ppmashow.co.uk or join the conversation on twitter (@PPMAshow) or thePPMA Show LinkedIn group. You can also like us on Facebook by visiting the PPMA Show page.

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Students From Eight Nations Ready For FoodTech Challenge

FoodTech Challenge sponsored by Damstahl is a new innovation competition being held from 28-30 October at the trade fair FoodTech 2014 in MCH Messecenter Herning, where the visitors can follow the competition during all three days.

Young students are eager to participate in the 3-day innovation competition. This is clearly apparent from the number of entrants signed up for FoodTech Challenge, which is held at Northern Europe’s largest trade fair for food technolgy, FoodTech, in MCH Messecenter Herning, Denmark, from Tuesday to Thursday next week.

“The huge amount of interest has been completely overwhelming. We received 138 applications and among the 25, which have been selected, eight different nations are represented. They are all students who are studying at a Danish educational institution. Countries where the applicants come from include Nigeria, Egypt and China, as well as several other European countries,” explains Mads Kinch Clemmensen from Foodjob Danmark, who is responsible for recruiting the students.

FoodTech Challenge is an open innovation competition, where five leading companies from the food industry – Arla Foods, Barry Callebaut, DuPont, GEA Filtration and Marel – each set a challenge, which five selected student teams have to find a solution to.

An international panel of judges will follow the process throughout the 3 trade fair days and the winner will be announced on the last day, Thursday 30 October.

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Green10 – The Business Intelligence Dashboard Tool For Food Service

 

Green10LogoNovember2014Green10 (G10) provides access to an interactive, online dashboard that measures and monitors any caterer’s unique, responsible CSER buying profile.

The innovation is truly exceptional because of the sheer depth and far reaching capabilities of G10.  It brings millions of pieces of data together in one place, enabling operators to make rational, informed buying decisions and on the basis of accurate, up to the minute information, delivered in seconds.  It also provides a food buying function with clarity in terms of suppliers’ environmental profiles which today often influence operators’ supply chain choices.

Perhaps surprisingly, many foodservice providers still struggle with the sustainability agenda and clients and “end-eaters” have been getting tired of hollow words and unsubstantiated promises: they now want to identify a strategy, they want action and they want to see results.

Caterers “doing the right thing” can measure the effectiveness of their strategies, and communicate their progress to their stakeholders, by engaging with the G10 framework.

G10 is the brainchild of Acquire’s (www.acquireservices.co.uk) operational, buying and administrative teams and focuses on 10 key “pillars” of responsibility which cover virtually every facet of what is an extremely complex challenge – sourcing, buying, using and disposing of food responsibly, with an appropriate level of concern for the environment as well as the end users’ satisfaction and enjoyment.

The 10 pillars comprise Food Mileage, Local Sourcing, Supplier Environmental Profile, Seasonality, Renewables, Culture, Animal Welfare, Wellbeing, Packaging and Food Waste.

G10 does not seek to dictate best practice; rather, it supports and demonstrates the individual aims and objectives of caterers, whatever their size, whatever their sector – single site or part of a national group.  And it’s completely inclusive: G10 is available to everyone. For more information visit www.greenten.co.uk.

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HPP Tolling opens Republic of Ireland’s first High Pressure Processing (HPP) central treatment facility in the National Food Park in Dublin

Irish food processors gain convenient access to HPP technology resulting in longer shelf life for products.

Food processors in Ireland now have convenient access to High Pressure Processing (HPP) technology with the announcement today (16th October 2014) that HPP Tolling Ltd has opened their first HPP Tolling Station in the National Food Park. (FoodCentral, St. Margarets, County Dublin). HPP Tolling is an innovative company set up by experienced food industry promoter Liam Murphy and George Donohue. The company is supported by Enterprise Ireland, Teagasc and University College Cork.

HPP technology has been used commercially for over ten years now, mainly in America and mainland Europe and is growing at the rate of 20% per annum. HPP is an innovative technology that simply uses high pressure to safely and naturally inactivate harmful bacteria and viruses in food products whilst having minimal impact on the taste, texture or nutritional quality of the food. No heat, chemicals or preservatives are used in the process.

HPP delivers greatly enhanced food safety while also extending the shelf-life of products up to fourfold. The ability to deliver on both these fronts makes the use of the technology a very attractive proposition for processors, retailers and consumers. HPP also makes possible the production of natural, clean-label preservative free, high quality products which are rapidly growing in popularity with the global food consumers. HPP can be used across a wide variety of foods including Meat, Dairy, Seafood, Fruit, Vegetable Juices and Ready to Eat meals.

Making the announcement, Liam Murphy, Director at HPP Tolling, said:photo 1

“High Pressure Processing is an innovative Technology that allows food companies manufacture safer, clean-label preservative free products with extended shelf life. HPP Tolling gives all food companies in Ireland access to these benefits which will greatly support the continued growth and development of the Irish Food Industry at home and abroad”.

Mr. Michael Cantwell, Manager Food Division at Enterprise Ireland said:

“HPP Tolling is meeting an urgent and growing need for this technology across the Irish food industry. It is an internationally tried, tested and environmentally safe method of extending shelf life without affecting taste and texture. The barrier to entry for SME’s has to date been the capital cost associated with this technology which is essentially a cold pasteurisation technique. HPP Tolling with Enterprise Ireland’s support will now make this process available to Irish food companies. This will be a major boost for companies that are looking at export markets”.

photo 3Professor Alan Kelly of the School of Food and Nutritional Sciences at UCC has been involved with research into the benefits of HPP for food products for 15 years, and said:

“This is a major development for Irish food companies, who can now take advantage of the unique advantages HPP offers for many food categories in terms of delivering safe and stable products of high nutritional and sensory quality. Applications of this technology are currently expanding at an enormous rate globally and so it is very timely that this very important development is happening now in Ireland”.

Mr. Pat Daly Head of Food Industry Development at Teagasc said:

 “High Pressure Processing (HPP) is a highly innovative and very exciting method for enhancing safety and shelf life of a variety of food and beverage products while maintaining nutritional status and quality of the product. This non-thermal process provides state of the art technology to the sector and will be an enormous asset in providing cleaner label products to satisfy consumer and market requirements for healthier, safer and tastier products. The opening of this facility is a significant support for the on-going growth and development of the Irish food and beverage industry and in particular for those accessing export markets. It is also a key asset for the on-going research programme in Ireland and in particular in Teagasc Food Research Centre Ashtown, where we are delighted to have this advanced technology available on our doorstep. We look forward to engaging in many successful collaborations with HPP Tolling and with the industry as we continue to deliver a strong science-based programme to support the growth and development of the sector.”

HPP Tolling will be using the 420 litre capacity system from Hiperbaric, the world leading manufacturer of HPP equipment for the food industry. The plant is located in Ireland’s National Food Park ‘FoodCentral’ St. Margarets, Co. Dublin, beside Dublin airport in close proximity to all major road networks as well as Dublin port.

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